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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake: Tropical Indulgence Awaits

Indulge in this Pineapple Upside-Down Cheesecake, a delightful fusion of cheesecake and caramelized pineapple that’s perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs if necessary.
  • 1/2 cup Unsalted Butter Coconut oil can be used for a dairy-free option.
  • 1/4 cup Brown Sugar White sugar can be used for a milder flavor.
For the Topping
  • 1 can Pineapple Rings Canned pineapple is more uniform, but fresh works if sautéed first.
  • 12 pieces Maraschino Cherries Feel free to substitute with fresh cherries for a natural option.
For the Filling
  • 16 oz Cream Cheese Make sure it’s softened for easy mixing.
  • 1 cup Granulated Sugar Sweetens the filling.
  • 1/2 cup Sour Cream Greek yogurt serves as a great substitute.
  • 1 tbsp Vanilla Extract Always opt for pure vanilla for the best results.
  • 3 large Eggs Room temperature eggs mix in more easily.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • spatula
  • Whisk
  • Oven

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Sprinkle brown sugar evenly on the bottom of the pan, arrange pineapple rings, and place maraschino cherries in the center.
  3. Drizzle melted butter over the fruit layer.
  4. In a medium bowl, combine graham cracker crumbs with melted butter until resembling wet sand. Press over the pineapple layer.
  5. Place the pan in the freezer for 10-15 minutes to firm up the crust.
  6. Beat cream cheese and granulated sugar until smooth, then gradually add eggs one at a time. Fold in sour cream and vanilla extract.
  7. Pour cheesecake filling over the crust and pineapple layer, smoothing the top.
  8. Bake in a water bath for 60-70 minutes until edges are set.
  9. Cool in the oven for 1 hour, then let it cool at room temperature for 30 minutes before refrigerating for at least 4 hours.
  10. Run a knife around the edge and invert onto a serving plate to serve.

Nutrition

Serving: 1sliceCalories: 370kcalCarbohydrates: 40gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 87mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Using a water bath helps prevent cracking, and chilling the cheesecake overnight enhances the flavors beautifully.

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