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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake: A Tropical Dream Desserts

The Pineapple Upside-Down Cheesecake is a tropical delight that combines creamy cheesecake with caramelized pineapple, making it a must-try dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 0.5 cups Unsalted Butter Can be replaced with coconut oil for a dairy-free version.
  • 0.25 cups Brown Sugar Enhances sweetness and creates a caramelized effect.
For the Topping
  • 1 can Pineapple Rings Canned is preferred for soft texture.
  • 10 pieces Maraschino Cherries Can be swapped with other fruits, such as kiwi or mango.
For the Cheesecake Filling
  • 16 oz Cream Cheese Opt for full-fat for best results.
  • 1 cup Granulated Sugar Coconut sugar is a possible substitute.
  • 0.5 cups Sour Cream Can be substituted with Greek yogurt.
  • 1 tablespoon Vanilla Extract Pure extract is recommended.
  • 3 large Eggs Using room temperature eggs ensures a more even mix.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • Spatula
  • Measuring Cups and Spoons

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing the bottom and sides.
  2. Sprinkle an even layer of brown sugar over the bottom of the pan, then arrange pineapple rings on top and place maraschino cherries in the centers.
  3. Drizzle melted butter evenly over the fruits.
  4. In a bowl, combine graham cracker crumbs with melted butter until the texture resembles wet sand, then press firmly over the topping.
  5. Freeze the crust for about 10-15 minutes.
  6. In a large mixing bowl, beat cream cheese and granulated sugar until smooth, then gradually mix in eggs.
  7. Incorporate sour cream and vanilla extract, blending until combined.
  8. Pour cheesecake filling over the crust, spreading evenly.
  9. Place the springform pan in a larger baking dish filled with hot water and bake for 60-70 minutes.
  10. After baking, turn off the oven and crack the door open, letting the cheesecake cool for about 1 hour.
  11. Transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight.
  12. Run a knife along the edges before gently inverting the cheesecake onto a serving plate.
  13. Slice with a warm, wet knife for clean edges and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Use a water bath to prevent cracks and let the cheesecake chill overnight for best results.

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