Sheraton’s Famous Cheesecake with Pineapple Sauce

NOTE:  Rumor has it that this cheesecake was once on the menu of the exclusive Sheraton Hotel in St. Louis, Missouri.  It is one of the best cheesecakes I have ever tasted.  Served with Pineapple Sauce, this dessert is truly a “mouthful of bless.”



  • 2 cups cinnamon graham cracker crumbs
  • ¼ cup sugar
  • ½ cup butter, melted
  • 4 (8-ounce) packages of cream cheese
  • 1 cup, plus 2 tablespoons sugar
  • 1 teaspoon pure vanilla
  • 4 large eggs
Sour Cream Topping
  • 1 (8-ounce) carton sour cream
  • ¼ cup sugar
  • 1 teaspoon lemon juice
Pineapple Sauce
  •          1 (20-ounce) can crushed pineapple, undrained
  •             2 tablespoons cornstarch
  •             1/3 cup sugar
  •             ½ teaspoon vanilla
  •             2 tablespoons butter
Cuisine: Country
Yield: 8 to 16 Servings
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  1. Preheat oven to 325-degrees. Combine graham cracker crumbs, sugar and butter in a small bowl; mix until well blended.  Using a 10-inch springform pan, place the crumbs in the bottom of the pan.  With the bottom of a cup or juice glass, pat the crumb mixture on the bottom and up the side of the pan.  Set crust aside.
  1. In large mixing bowl of an electric mixer, beat the cream cheese one bar at a time, adding a little of the sugar with each bar of cream cheese for a smoother beating. Scrape the mixing bowl down often and return to beating until all 4 cream cheese bars and all the sugar have been used.  Next, add the vanilla and continue to beat adding the eggs one at a time.  The batter should take on a satin-like mixture.  Pour filling over the crust and bake 1 hour and 10 minutes, or until set in the middle.  Cheesecake may form creaks on top, which is normal.  Remove from oven and let cool completely.
  1. Release the spring from the cheesecake and run butter knife around edge of the cheesecake to remove outer pan. Place cheesecake on a large round platter.  Using a large flat knife, lift the pan and loosen the crust from the bottom pan and gently slide onto the platter.
4.  Make the sour cream topping by combining sour cream sugar and lemon juice. Mix well and when cheesecake has cooled completely, spread the topping over cheesecake.  Chill at least 6 to 8 hours before serving.  Serve plain or with Pineapple Sauce.   Yields 12 to 16 Slices 5.  Mix pineapple, cornstarch, sugar and vanilla in a bowl until cornstarch and sugar have dissolved. Pour into saucepan and over medium heat, bring mixture to a gentle boil; add butter.  Lower heat while stirring constantly until mixture thickens.  Remove from heat and bring to room temperature.  Serve over cheesecake.