Description
Indulge in this delightful Pineapple Upside-Down Cheesecake, where creamy cheesecake meets caramelized pineapple for a tropical twist on a classic dessert. With a buttery graham cracker crust and a beautiful presentation, this cheesecake is sure to impress at any gathering!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Pineapple Topping:
- 1 can (20 oz) sliced pineapple, drained
- ⅓ cup brown sugar
- 2 tbsp unsalted butter
- Maraschino cherries for garnish
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Caramelize the Pineapple: In a skillet, melt butter over medium heat. Add brown sugar, stirring until dissolved. Add pineapple slices and cook for 3-5 minutes until caramelized. Remove from heat.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined.
- Assemble: Arrange the caramelized pineapple on the crust and pour the cheesecake filling over the top. Bake for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and let it cool inside for 1 hour.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with maraschino cherries.
Notes
- For a firmer cheesecake, ensure all ingredients are at room temperature.
- If using fresh pineapple, prepare it similarly and ensure it’s patted dry to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Protein: 6g