Time needed: 1 day and 1 hour.

Makes:  Servings

1 cup crushed graham crackers                             
1/2 cup unsalted butter                                           
1/2 cup light brown sugar                                       
1 pinch salt

Cheese Cake:
4 blocks cream cheese, room temp
1/3 cup sour cream
1/4 cup sweetened condensed milk
1 tablespoon lemon juice
1/3 cups sugar
1 tablespoon vanilla extract
3 tablespoons powdered sugar
1/2 cup whipping cream cold
1/2 cup Crushed Pineapple

12 slices pineapple rings (drained)
4 tablespoons butter
1 cup brown sugar


  1. Make crust

    Mix together crushed graham crackers and melted butter. Place the crust mixture into your cake molds and set aside.

  2. Make cheesecake mixture

    Beat the room temperature cream cheese, sugar, salt in the bowl and mix on medium speed until creamy. Scrape bowl down and mix until well combined. Mix in sweetened condensed milk and lemon juice then add sour cream, crushed pineapple, and mix well. Scrape the bowl down and mix until completely smooth.

  3. Make cream mixture

     In a separate bowl, add the cream and vanilla then whip until firm peaks form.

  4. Fold everything together

    Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well combined. Pour the batter into the cake mold. Chill the cheesecake overnight for the best results. cover the cheesecake with a paper towel when it’s in the refrigerator, you could also use plastic wrap or a clean kitchen towel.

  5. Toppings

    Place your topping mixture on top and serve.

Click to rate this post!
[Total: 0 Average: 0]