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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake: A Tropical Dream Unwrapped

Delight your taste buds with this Pineapple Upside-Down Cheesecake, a creamy fusion of cheesecake and tropical pineapple.
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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
  • 1.5 cups Graham Cracker Crumbs
  • 0.25 cups Unsalted Butter, melted Substitute with coconut oil for a dairy-free option.
  • 0.5 cups Brown Sugar Can be replaced with coconut sugar for a different taste.
For the Cheesecake Filling
  • 24 ounces Cream Cheese, softened Use dairy-free cream cheese for a vegan option.
  • 0.75 cups Granulated Sugar Could substitute with a sugar alternative like Stevia.
  • 0.5 cups Sour Cream Greek yogurt can be used as a substitute.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best flavor.
  • 3 large Eggs Egg replacers are available for vegan options.
For the Topping
  • 6-8 rings Pineapple Rings, canned or fresh Canned is preferred for ease.
  • 6-8 pieces Maraschino Cherries Can substitute with fresh cherries.

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions for Pineapple Upside-Down Cheesecake
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Sprinkle ½ cup of brown sugar evenly across the bottom of the pan.
  2. Arrange 6-8 pineapple rings over the brown sugar in the pan and place a maraschino cherry in the center of each pineapple ring.
  3. In a medium bowl, combine 1 ½ cups of graham cracker crumbs and melted butter, mixing until fully blended. Press this mixture evenly over the pineapple layer.
  4. In a large mixing bowl, beat 24 ounces of cream cheese and ¾ cup of granulated sugar together until smooth and creamy. Gradually add 3 eggs, blending slowly.
  5. Add ½ cup of sour cream and 1 teaspoon of vanilla extract to the cream cheese mixture and blend until smooth.
  6. Pour the cheesecake filling over the chilled crust and pineapple layer, smoothing the top with a spatula.
  7. Place the springform pan in a larger baking dish and fill it with hot water. Bake for 60-70 minutes.
  8. Once baked, turn off the oven and crack open the door, allowing the cheesecake to cool slowly for 1 hour.
  9. Remove the cheesecake and refrigerate for at least 4 hours or ideally overnight.
  10. Remove the sides of the springform pan and invert the cheesecake onto a large plate to serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 350mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Use a water bath to prevent cracks and chill overnight for the best texture. Customize toppings with toasted coconut or fresh cherries.

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