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Pineapple Cheesecake with Caramel Sauce

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Pineapple Cheesecake with Caramel Sauce

 

Ingredients:

  • Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/2 cup melted butter
  • Cheesecake Filling:
    • 3 packages (8 oz each) cream cheese, softened
    • 1 cup sugar
    • 3 large eggs
    • 1 cup sour cream
    • 1 tsp vanilla extract
  • Topping:
    • 2 cups fresh pineapple, cut into small cubes
    • 1/4 cup brown sugar
    • 2 tbsp butter
  • Caramel Sauce:
    • 1 cup sugar
    • 1/4 cup water
    • 1/2 cup heavy cream
    • 2 tbsp butter
    • 1 tsp vanilla extract

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
    • Press the mixture into the bottom of a 9-inch springform pan.
    • Bake for 10 minutes, then set aside to cool.
  2. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the sour cream and vanilla extract until fully combined.
    • Pour the cheesecake mixture over the cooled crust.
  3. Bake the Cheesecake:
    • Place the springform pan in a larger baking pan and fill the outer pan with hot water to create a water bath.
    • Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside for another hour with the oven door slightly open.
    • Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight.
  4. Prepare the Caramelized Pineapple Topping:
    • In a medium skillet, melt the butter over medium heat.
    • Add the brown sugar and stir until dissolved.
    • Add the pineapple cubes and cook until they are caramelized and golden brown. Set aside to cool.
  5. Prepare the Caramel Sauce:
    • In a medium saucepan, combine the sugar and water over medium heat.
    • Cook, without stirring, until the sugar turns a deep amber color.
    • Carefully add the heavy cream (the mixture will bubble up) and stir until smooth.
    • Remove from heat and stir in the butter and vanilla extract. Let cool slightly.
  6. Assemble the Cheesecake:
    • Remove the chilled cheesecake from the springform pan and place it on a serving plate.
    • Top the cheesecake with the caramelized pineapple.
    • Drizzle with caramel sauce before serving.

Enjoy your pineapple cheesecake with caramel sauce!

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