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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake That Will Wow Your Guests

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This Pineapple Upside-Down Cheesecake combines creamy cheesecake with caramelized pineapple for a refreshing dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 hours
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with digestive biscuits for a different flavor.
  • 0.25 cups Unsalted Butter, melted Coconut oil can be used for a tropical flavor.
  • 0.5 cups Brown Sugar Light or dark brown sugar can be swapped.
For the Cheesecake Filling
  • 24 ounces Cream Cheese, softened Ensure it is fully softened for better mixing.
  • 0.75 cups Granulated Sugar Can substitute with a sugar alternative if desired.
  • 0.5 cups Sour Cream Greek yogurt works as a possible substitute.
  • 1 teaspoon Vanilla Extract Use pure extract for the best taste.
  • 3 large Eggs Make sure they are at room temperature for better incorporation.
For the Topping
  • 6-8 pieces Pineapple Rings Canned is preferred for uniformity.
  • 6-8 pieces Maraschino Cherries Optional but great for presentation.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Spatula
  • baking dish

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan. Grease the pan lightly and sprinkle brown sugar over the bottom.
  2. Arrange the pineapple rings on top of the brown sugar and place a maraschino cherry in the center of each pineapple ring.
  3. In a bowl, combine graham cracker crumbs and melted butter. Press evenly over the pineapple layer in the springform pan.
  4. Beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, and then mix in sour cream and vanilla extract.
  5. Pour the cheesecake filling over the crust and pineapple layer, smoothing out the top.
  6. Place the pan in a water bath and bake for 60-70 minutes, until the edges are set but the center jiggles slightly when shaken.
  7. Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  8. Transfer the cheesecake to the refrigerator for at least 4 hours or overnight to firm up.
  9. Run a knife around the edges of the pan, release the sides, and invert the cheesecake onto a serving plate.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 65mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For the best flavor and structure, refrigerate your cheesecake overnight before serving.

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