Crust
- 200 g digestive biscuits
- 100 g melted butter
- 2 tbsp sugar
Cheesecake Filling
- 500 g cream cheese
- 200 g sour cream
- 150 g sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon juice
Caramelized Pineapple Topping
- 1 fresh pineapple
- 3 tbsp butter
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp rum
Crush the biscuits into fine crumbs. Mix them with melted butter and sugar. Press this mixture into the bottom of a springform pan. Bake for 10 minutes.
Beat the cream cheese and sugar together until smooth and creamy. Add sour cream, vanilla, and lemon juice. Mix well until fully combined.
Add the eggs one at a time, mixing slowly after each addition. Pour the cheesecake filling over the baked crust in the pan. Smooth the top.
Bake the cheesecake at 160°C (320°F) for 50-60 minutes. The center should still be slightly jiggly. Let it cool completely after baking.
After the cheesecake cools, chill it for at least 4 hours or overnight in the fridge to set. Prepare the pineapple topping during this time.
Melt butter in a pan over medium heat. Add the chopped pineapple, brown sugar, and cinnamon. Cook for 8-10 minutes until the pineapple is caramelized.
If using rum, add it to the pan and cook for an additional minute. Remove the caramelized pineapple from the heat and let it cool to room temperature.
Spoon the caramelized pineapple mixture over the chilled cheesecake. Drizzle the caramel sauce from the pan on top. Serve and enjoy!