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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake That's a Tropical Dream

Indulge in this Pineapple Upside-Down Cheesecake, a tropical delight combining creamy cheese and caramelized pineapple for unforgettable flavor.
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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: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cups Graham Cracker Crumbs Swap with digestive biscuits for a different flavor.
  • 1/4 cups Unsalted Butter, melted Coconut oil works well for a dairy-free option.
  • 1/2 cups Brown Sugar Granulated sugar can be used, but it will alter the flavor slightly.
For the Topping
  • 6-8 pieces Pineapple Rings Canned ensures even caramelization, while fresh should be sautéed thinly for best results.
  • 6-8 pieces Maraschino Cherries Optional but highly recommended for garnish.
For the Cheesecake Filling
  • 24 ounces Cream Cheese, softened Vegan cream cheese is a great substitute.
  • 3/4 cups Granulated Sugar Alternative sweeteners can also be considered if desired.
  • 1/2 cups Sour Cream Greek yogurt can be a healthier substitute.
  • 1 teaspoon Vanilla Extract Consider using vanilla bean paste for a deeper taste.
  • 3 large Eggs Flax eggs are a good vegan alternative.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Spatula
  • Baking dish for water bath

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.
  2. Sprinkle ½ cup of brown sugar evenly at the bottom of the greased pan. Arrange 6 to 8 pineapple rings over the sugar and place a maraschino cherry in the center of each ring.
  3. Combine graham cracker crumbs with ¼ cup melted butter until the mixture resembles wet sand. Press this crust mixture firmly over the pineapple layer and freeze for 10 to 15 minutes.
  4. Beat 24 ounces of softened cream cheese and ¾ cup granulated sugar until smooth. Add in 3 large eggs, one at a time, mixing well. Blend in ½ cup sour cream and 1 teaspoon vanilla extract.
  5. Pour the cheesecake filling over the chilled crust and pineapple topping, smoothing the surface with a spatula.
  6. Place the springform pan into a larger baking dish filled with hot water, about halfway up the sides of the pan. Bake for 60 to 70 minutes.
  7. Turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool in the oven for about 1 hour.
  8. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
  9. Run a knife around the edge of the springform pan to loosen the cheesecake. Carefully release the springform base and invert onto a serving plate.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 42gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Consider experimenting with different fruits or adding a splash of rum for a unique twist on the topping. Proper cooling and chilling enhance flavor and texture significantly.

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