Ingredients
Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (113 g) unsalted butter, melted
- 2 tbsp granulated sugar
- ¼ tsp fine salt
- 1 tbsp finely crushed graham crackers (optional, for a firmer crust)
Cheesecake Filling
- 24 oz (680 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- ¾ cup (180 g) full-fat sour cream
- 1 tsp pure vanilla extract
- 1 cup (240 g) crushed pineapple, thoroughly drained
- 1½ cups (225 g) fresh blueberries
- 2 tbsp cornstarch
Crumble
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup (113 g) very cold butter, cubed
Garnish
- Whipped cream rosettes
- Fresh blueberries
- Pineapple tidbits
- White chocolate curls
- Extra crumble
- Fresh mint leaves
Instructions
1. Prepare the Pan
Preheat the oven to 325°F (165°C).
Lightly grease a 9-inch springform pan.
Line the bottom with parchment paper.
Wrap the outside with heavy-duty aluminum foil if using a water bath.
2. Make the Crust
Combine
- graham cracker crumbs
- sugar
- salt
- melted butter
Mix until the crumbs resemble wet sand.
Press firmly into the bottom using the bottom of a measuring cup.
Bake for 10 minutes.
Cool completely.
3. Prepare the Filling
Beat the softened cream cheese on low speed for about 3 minutes.
Scrape the bowl.
Add sugar gradually.
Mix until smooth.
Add eggs one at a time.
Mix only until incorporated.
Fold in
- sour cream
- vanilla
4. Prepare the Fruit
Drain crushed pineapple for 20–30 minutes.
Press gently with paper towels.
Toss blueberries with cornstarch.
Fold pineapple and blueberries gently into the batter.
5. Prepare the Crumble
Mix
- flour
- brown sugar
- cinnamon
- salt
Cut in cold butter until coarse crumbs form.
Do not overmix.
6. Assemble
Pour cheesecake batter onto cooled crust.
Smooth the top.
Sprinkle crumble evenly.
7. Bake
Bake 55–65 minutes.
Edges should be set.
Center should still jiggle slightly.
8. Cool
Turn oven off.
Open the door about 2 inches.
Leave cheesecake inside 1 hour.
Cool completely.
Refrigerate overnight (recommended).
9. Decorate
Top with
- whipped cream
- blueberries
- pineapple tidbits
- white chocolate curls
- extra crumble
- fresh mint
Serve chilled.
Notes
✅ Always use room-temperature ingredients.
✅ Drain pineapple extremely well.
✅ Mix on LOW speed.
✅ Never overbeat eggs.
✅ Chill overnight.
✅ Slice using a hot knife cleaned between each slice.
✅ Store refrigerated up to 5 days.
✅ Freeze slices individually for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian