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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake: A Tropical Bliss Treat

Pineapple Upside-Down Cheesecake is a delightful fusion of cheesecake and caramelized pineapple, making it a perfect dessert for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs You can use crushed digestive biscuits for a twist.
  • 1/2 cup Unsalted Butter Margarine can work in a pinch.
  • 1/4 cup Brown Sugar Coconut sugar is a good alternative.
For the Cheesecake Filling
  • 16 oz Cream Cheese Neufchâtel cheese offers a lighter option.
  • 1 cup Granulated Sugar Sugar substitutes can be used.
  • 1 cup Sour Cream Plain Greek yogurt is a great substitute.
  • 3 large Eggs Egg substitutes may work with caution.
  • 1 tbsp Vanilla Extract Vanilla bean paste can be used for a gourmet touch.
For the Topping
  • 1 can Pineapple Rings Can use fresh; slice thinly and sauté lightly.
  • 12 each Maraschino Cherries Fresh cherries can be used instead.
Optional Add-ins
  • 1/2 cup Shredded Coconut Mix into the crust for extra flair.
  • 1 tsp Flavored Extracts Consider almond or coconut extracts.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer
  • Spatula
  • Baking Dish

Method
 

Step-by-Step Instructions for Pineapple Upside-Down Cheesecake
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Sprinkle an even layer of brown sugar across the bottom of the pan and arrange pineapple rings on top, placing a cherry in the center of each.
  3. Combine crushed graham cracker crumbs with melted butter and press the mixture over the pineapple layer.
  4. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract.
  5. Pour the cheesecake filling over the chilled crust in the springform pan and smooth the top.
  6. Create a water bath by placing the springform pan in a larger baking dish filled with hot water halfway up the sides. Bake for 60-70 minutes.
  7. Once baked, leave the cheesecake in the oven with the door cracked for about an hour before refrigerating for at least 4 hours or overnight.
  8. Loosen the edges with a knife, release the pan, and invert the cheesecake onto a serving plate before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 5mgCalcium: 8mgIron: 6mg

Notes

Chill your cheesecake overnight for the best flavor and texture. Use a water bath to prevent cracks during baking.

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