Description
Indulge in the tropical flavors of a Pineapple Upside-Down Cheesecake. This delightful dessert combines the classic pineapple upside-down cake with a creamy cheesecake filling for a decadent treat that’s sure to impress.
Ingredients
Scale
Pineapple Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 6–8 pineapple rings (canned or fresh)
- 6–8 maraschino cherries
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup crushed pineapple, well-drained
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan, line the bottom with parchment paper, and place on a baking sheet.
- Prepare the topping: Pour melted butter in pan, sprinkle with brown sugar, arrange pineapple rings, and place cherries in the centers.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press mixture over pineapple layer and up the sides.
- Create the filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, and crushed pineapple. Pour over crust.
- Bake for 60–70 minutes until set. Cool in the oven, then refrigerate for at least 4 hours.
- Serve: Invert the cheesecake onto a plate, slice, and serve chilled.
Notes
- Drain crushed pineapple well for a firm filling.
- Use parchment for easier release.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
