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Pineapple Upside-Down Cheesecake Recipe

Pineapple Upside-Down Cheesecake Recipe

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4.6 from 22 reviews

  • Author: admin
  • Total Time: 6 hours
  • Yield: 12 servings 1x
  • Diet: Non-Vegetarian

Description

This Pineapple Upside-Down Cheesecake combines a classic tropical pineapple upside-down cake with the creamy richness of a cheesecake. Layers of pineapple rings and maraschino cherries are caramelized under a buttery brown sugar glaze, topped with a buttery graham cracker crust and a smooth, tangy cheesecake filling. Perfect for holiday gatherings or any occasion that calls for a deliciously unique dessert.

Ingredients

Scale

Topping and Crust

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 7 pineapple rings
  • 7 maraschino cherries
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted (for crust)

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup pineapple juice

Instructions

  1. Prepare the Pan and Pineapple Layer: Preheat the oven to 325°F and grease a 9-inch springform pan thoroughly. Pour 1/4 cup melted butter into the pan, then sprinkle the brown sugar evenly over the butter. Carefully arrange the pineapple rings on top of the brown sugar mixture, placing one maraschino cherry in the center of each pineapple ring to create a visually appealing topping.
  2. Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Mix until the crumb mixture is evenly moistened. Press this mixture thoroughly and evenly over the pineapple and sugar layer in the springform pan to form the crust base.
  3. Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese with 1 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing on low speed to just combine, taking care not to overmix. Then blend in vanilla extract, sour cream, and pineapple juice until everything is well incorporated.
  4. Assemble and Bake: Pour the cheesecake batter over the crust layer, spreading it evenly and smoothing the top. Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the center is nearly set but still slightly jiggly to the touch.
  5. Cool the Cheesecake: Turn off the oven and crack open the door. Let the cheesecake rest inside the oven for 1 hour to cool gradually and prevent cracking. After this, remove it from the oven, allow it to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to fully set.
  6. Serve: Before serving, carefully run a knife around the edges of the springform pan, release the sides, and invert the cheesecake onto a serving platter so the pineapple upside-down topping is displayed on top. Slice and serve chilled.

Notes

  • Baking the cheesecake in a water bath can help prevent cracks on the surface.
  • For extra tropical flavor, sprinkle shredded coconut on top before serving.
  • Store leftovers covered in the refrigerator and consume within 4 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 470
  • Sugar: 39 g
  • Sodium: 340 mg
  • Fat: 29 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 135 mg

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Find it online: https://falafelsrecipe.com/pineapple-upside-down-cheesecake-recipe/