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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake: A Tropical Dream Dessert

This Pineapple Upside-Down Cheesecake combines creamy cheesecake and caramelized pineapple for a tropical treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with digestive biscuit crumbs.
  • 0.25 cups Unsalted Butter, melted Coconut oil works for dairy-free.
  • 0.5 cups Brown Sugar Light or dark brown sugar can be used.
For the Topping
  • 6-8 pieces Pineapple Rings Canned or fresh, fresh should be sliced thin.
  • 6-8 pieces Maraschino Cherries
For the Filling
  • 24 ounces Cream Cheese, softened Opt for high-fat cream cheese for best results.
  • 0.75 cups Granulated Sugar A sugar alternative can be used.
  • 0.5 cups Sour Cream Greek yogurt can be substituted.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best flavor.
  • 3 large Eggs Should be at room temperature.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • spatula
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Sprinkle brown sugar on the bottom.
  2. Arrange 6-8 pineapple rings on top of the brown sugar and place a maraschino cherry in the center of each ring. Drizzle melted butter over the pineapple.
  3. Combine graham cracker crumbs with remaining melted butter. Press this mixture over the pineapple layer in the springform pan and freeze for 10-15 minutes.
  4. In a large mixing bowl, beat cream cheese with granulated sugar until smooth. Add eggs one at a time, then sour cream and vanilla, mixing well.
  5. Pour cheesecake filling over the crust and pineapple layer. Smooth the top with a spatula.
  6. Prepare a water bath and bake for 60-70 minutes until mostly set but slightly jiggly in the center.
  7. Turn off oven and crack the door. Allow cheesecake to cool in the oven for 1 hour before refrigerating.
  8. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set properly.
  9. Run a knife around the edge of the springform pan to loosen the cheesecake, then invert onto a serving plate.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Use a water bath during baking to prevent cracks. Refrigerate overnight for optimal flavor.

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