Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.25 cup (50g) Granulated sugar
  • 0.5 tsp Ground ginger
  • 24 oz (680g) Full-fat brick cream cheese, softened
  • 1 cup (200g) Granulated sugar
  • 3 large Eggs, room temperature
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tsp Pure vanilla extract
  • 20 oz (560g) Can crushed pineapple, extremely well-drained
  • 1 tbsp Cornstarch

Instructions:

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, 1/4 cup sugar, and ground ginger in a bowl until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake for 10 minutes until lightly browned, then remove and let cool completely.
  3. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar for approximately 3 minutes until smooth and free of lumps.
  4. Incorporate eggs one at a time on low speed, followed by the sour cream and vanilla extract, mixing just until combined to prevent excess air bubbles.
  5. Toss the well-drained pineapple pulp with cornstarch to stabilize juices, then gently fold into the cheesecake batter.
  6. Wrap the outside of the springform pan in heavy-duty foil. Pour the batter over the crust and place the pan inside a roasting pan filled with 1 inch of hot water.
  7. Bake for 55 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let it cool for 1 hour before refrigerating for at least 6 hours.