Step 1: Prepare the Crust
Preheat the oven to 350°F (175°C).
Crush the graham crackers into fine crumbs using a food processor or rolling pin.
Mix the crumbs with melted butter and sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove and let it cool.
💡 Pro Tip: Cooling the crust before adding the filling helps prevent a soggy base.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, mixing on low speed to avoid overbeating.
Stir in vanilla extract and sour cream.
Gently fold in the drained crushed pineapple.
💡 Pro Tip: Overmixing can cause cracks, so mix just until combined.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust, spreading it evenly.
Bake at 325°F (160°C) for 50-60 minutes, until the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
Remove and let it cool to room temperature before refrigerating for at least 4 hours (preferably overnight).
💡 Pro Tip: Baking in a water bath prevents cracks and ensures even cooking.
Step 4: Garnish & Serve
Top with fresh pineapple slices, whipped cream, or toasted coconut flakes.
Serve chilled and enjoy!
