A pineapple upside-down cheesecake combines the classic flavors of a pineapple upside-down cake with the creamy richness of cheesecake. Here’s a recipe to create this delightful dessert:
Ingredients:
For the topping:
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained (reserve the juice)
- Maraschino cherries (optional)
- Cooking spray
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup pineapple juice (reserved from the canned pineapple)
Instructions:
- Preheat your oven to 325°F (160°C). Place a roasting pan filled halfway with water on the lowest rack of the oven. This will create a water bath for the cheesecake.
- Prepare the topping: In a saucepan, melt 1/2 cup of butter over medium heat. Add the brown sugar and stir until the sugar dissolves and the mixture is smooth. Pour the mixture into the bottom of a 9-inch springform pan sprayed with cooking spray.
- Arrange the drained pineapple slices over the brown sugar mixture in the pan. If desired, place maraschino cherries in the center of each pineapple slice.
- Prepare the crust: In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture evenly onto the pineapple slices in the pan. Set aside.
- In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and 1/4 cup of pineapple juice.
- Pour the cheesecake filling over the prepared crust in the springform pan, covering the pineapple slices.
- Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for about 1 hour and 15 minutes or until the center of the cheesecake is almost set.
- Once done, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to chill and set.
- Before serving, carefully remove the springform pan sides. Place a serving plate on top of the cheesecake and invert it to reveal the pineapple upside-down topping.
Slice and serve the delicious pineapple upside-down cheesecake, enjoying the creamy cheesecake layer and the caramelized pineapple topping!
