Description
Sweet & Tangy Pineapple Upside Down Cheesecake combines caramelized pineapple with rich cheesecake for a delightful dessert.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted (for topping)
- 1 cup (200g) light brown sugar, packed (for topping)
- 1 (20-ounce) can pineapple rings in juice, well-drained
- 10–12 maraschino cherries, stems removed, patted dry
- 1 1/2 cups (180g) finely crushed graham cracker crumbs
- 1/4 cup (50g) granulated sugar (for crust)
- 1/2 teaspoon ground cinnamon (optional)
- 6 tablespoons (85g) unsalted butter, melted (for crust)
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 cup (200g) granulated sugar (for filling)
- 1/4 cup (50g) light brown sugar, packed (for filling)
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 3 large eggs, at room temperature
Instructions
- Line a 9-inch springform pan bottom with parchment paper; re-clip sides. Pour 1/2 cup melted butter evenly over parchment. Sprinkle 1 cup light brown sugar over butter. Arrange drained pineapple rings on sugar. Place one maraschino cherry in the center of each pineapple ring. Chill pan.
- Crush graham crackers into 1 1/2 cups fine crumbs. In a medium bowl, combine crumbs, 1/4 cup granulated sugar, and optional 1/2 tsp cinnamon. Stir in 6 tablespoons melted butter until moistened. Carefully sprinkle and press crust mixture firmly over the pineapple layer in the chilled pan. (Optional: Pre-bake crust at 325°F (160°C) for 8-10 minutes; cool slightly.)
- Preheat oven to 325°F (160°C). Wrap the springform pan with a double layer of heavy-duty aluminum foil for a water bath. In a stand mixer, beat softened cream cheese for 2-3 minutes until smooth. Gradually add granulated sugar, brown sugar, and flour; beat on low until smooth. Mix in vanilla extract and salt. Add room temperature sour cream; mix until just blended. Add eggs one at a time, mixing on low until just incorporated (do not overmix).
- Pour filling over the crust in the prepared pan. Tap pan gently to release air bubbles. Place foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform pan. Bake for 60-75 minutes, until edges are set but the center still has a slight wobble. Turn off oven, leave cheesecake inside with door ajar for 1 hour for slow cooling. Remove from water bath, unwrap foil, and cool completely on a wire rack (1-2 hours).
- Cover loosely and refrigerate for at least 6-8 hours, ideally overnight. Run a thin knife around the edge before unclipping and removing the springform sides. Place a serving plate on top, then carefully and confidently invert the cheesecake onto the plate. Gently peel off the parchment paper to reveal the beautiful caramelized pineapple and cherries. Slice with a sharp, warm knife and serve chilled.
Notes
- For best results, allow the cheesecake to chill overnight.
- Use a warm knife for clean slices.
- Optional: Serve with whipped cream or vanilla ice cream.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Pineapple Upside Down Cheesecake, Dessert, Cheesecake, Pineapple