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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake: Indulge in Tropical Bliss

This Pineapple Upside-Down Cheesecake offers creamy layers of cheesecake with caramelized pineapple, creating a tropical delight that is easy to make and sure to impress.
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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 ½ cups graham cracker crumbs or digestive biscuits
  • 1/4 cup unsalted butter melted or coconut oil for dairy-free
  • 1/2 cup brown sugar or white sugar
For the Topping
  • 6 to 8 pieces pineapple rings canned or fresh pre-prepared
  • 6 to 8 pieces maraschino cherries or fresh cherries
For the Cheesecake Filling
  • 24 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract pure for best flavor
  • 3 large eggs

Equipment

  • 9-inch springform pan
  • roasting pan
  • mixing bowls
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
  2. Sprinkle 1/2 cup of brown sugar over the bottom of the springform pan, arrange pineapple rings on top, and place maraschino cherries in the center.
  3. In a medium bowl, combine 1 ½ cups of graham cracker crumbs with 1/4 cup of melted unsalted butter and press into the pan. Freeze for 10-15 minutes.
  4. In a large mixing bowl, beat 24 ounces of softened cream cheese with 3/4 cup of granulated sugar until smooth.
  5. Incorporate 3 large eggs one at a time, mixing thoroughly, then add 1/2 cup of sour cream and 1 teaspoon of vanilla extract.
  6. Pour the cheesecake filling over the prepared crust and pineapple layer, smoothing the top with a spatula.
  7. Bake in a water bath for 60 to 70 minutes, until edges are set and center jiggles slightly.
  8. Turn off the oven, crack open the door, and let cheesecake cool for about 1 hour.
  9. Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.
  10. Run a knife around the edges, release the springform sides, and invert onto a serving plate to serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months.

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