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Pineapple Upside-Down Cheesecake

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A luscious dessert combining the nostalgic flavors of pineapple upside-down cake with the creamy richness of cheesecake.

Ingredients

Scale
  • ¼ cup (≈ 60 g) unsalted butter, melted
  • ½ cup (≈ 100 g) packed light or dark brown sugar
  • 8–10 canned pineapple rings, drained and patted dry
  • 8–10 maraschino cherries, drained
  • 1 cup (≈ 110 g) graham cracker crumbs
  • 2 Tbsp granulated sugar
  • 24 oz (≈ 675 g) full-fat cream cheese, room temperature
  • 1 cup (≈ 200 g) granulated sugar
  • 3 Tbsp all-purpose flour
  • ½ cup (120 g) sour cream, room temperature
  • â…“ cup (≈ 80 ml) pineapple juice, reserved from the drained pineapple
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

Instructions

  1. Preheat the oven to 325 °F (163 °C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, combine the melted butter and brown sugar; spread it evenly on the bottom of the pan. Arrange the pineapple rings over the butter-sugar layer, placing a cherry in the center of each ring. In another bowl, mix graham cracker crumbs with granulated sugar and a little melted butter (optional), then gently press or sprinkle over the pineapple layer to form a thin crust above the fruit.
  2. In a large mixing bowl (or stand mixer), beat the softened cream cheese until smooth. Add granulated sugar and flour, mixing on low until combined. Blend in sour cream, reserved pineapple juice, and vanilla extract, continuing to mix until smooth. Add the eggs one at a time, mixing on low after each until just combined (avoiding over-mixing to prevent cracks). Pour the cheesecake filling evenly over the pineapple and crumb layer.
  3. Bake for 55–65 minutes, or until edges are set and the center is slightly jiggly (it will firm up while cooling). Turn off the oven, prop the door open, and allow the cheesecake to cool in the oven for approximately 30 minutes. Once cooled, remove it and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, ideally overnight, until fully chilled and set.
  4. Run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring and carefully invert the cheesecake onto a serving plate so that the pineapple layer faces up. Slice into 12 pieces and serve chilled with optional whipped cream, cherries, or a drizzle of caramel for a touch of decadence.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid opening the oven door frequently while baking to prevent cracks.

Nutrition

Find it online: https://delishrecipezbylucy.com/pineapple-upside-down-cheesecake-recipe/

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