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Rating: 5 stars
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  • 5 star values: 1
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Inspired by the grilled cinnamon pineapple served at a local Brazilian restaurant. Can you tell I love layers?

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
8 hrs 30 mins
total:
9 hrs 25 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.

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  • Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.

  • Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.

  • Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.

  • Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.

  • While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.

  • Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.

Nutrition Facts

338 calories; protein 5.1g; carbohydrates 28.9g; fat 23.3g; cholesterol 94.1mg; sodium 248.9mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/05/2020
Yes will make again Read More