Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (15-ounce) can pineapple rings, drained
¼ cup light brown sugar (for topping)
2 tablespoons unsalted butter (for topping)
Instructions
Mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into a 9-inch springform pan.
In a bowl, blend softened cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth and creamy. Pour over crust.
Chill refrigerated cheesecake for 3-4 hours until firm.
Preheat a skillet over medium heat. Add brown sugar and 2 tablespoons butter, cooking until golden and caramelized. Place pineapple rings in sugar mixture to soak and stick.
Carefully invert caramelized pineapple onto fully set cheesecake. Let caramelize-coated rings sit on top for a few minutes, then allow to set at room temperature.
Notes
For stickier caramel, add 1-2 tablespoons pineapple juice to the topping.
Ensure cream cheese is at room temperature for smooth mixing.
Store refrigerated in an airtight container for up to 4 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg