Description
This Pineapple Upside-Down Cheesecake combines the tropical sweetness of caramelized pineapple rings with a rich, creamy cheesecake layer atop a buttery graham cracker crust. Baked in a water bath for a smooth texture, this dessert is perfect for special occasions or a delightful treat to share.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Pineapple Topping
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 10–12 pineapple rings (canned or fresh)
- Maraschino cherries (one for each ring)
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup crushed pineapple (drained well)
Instructions
- Prepare the pineapple topping: In a small saucepan, melt the butter and brown sugar over medium heat until it starts to bubble and forms a caramel sauce. Pour this mixture into the bottom of a greased 9-inch springform pan. Arrange the pineapple rings neatly over the caramel and place a maraschino cherry in the center of each ring. Set aside.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Press this crumb mixture firmly on top of the pineapple rings in the pan, also pressing slightly up the sides. Place the pan in the refrigerator to chill while preparing the filling.
- Preheat the oven: Set your oven to 325°F (160°C). Wrap the outside of the springform pan with aluminum foil tightly to prevent water from leaking in during baking. Place the springform pan inside a larger baking dish for the water bath.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Mix in the sour cream and vanilla extract thoroughly. Add the eggs one at a time, mixing each just until combined to avoid overbeating. Gently fold in the drained crushed pineapple to maintain texture.
- Assemble and bake: Pour the cheesecake filling over the chilled crust in the springform pan. Carefully place the pan into the prepared larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake for 60 to 70 minutes, or until the center is mostly set but still slightly jiggly.
- Cool and chill: Remove the springform pan from the water bath and allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to firm up and develop flavors.
- Flip and serve: Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Carefully invert the cheesecake onto a serving platter so that the pineapple rings and cherries are displayed on top. Slice and enjoy your delicious pineapple upside-down cheesecake!
Notes
- Ensure the crushed pineapple used in the filling is well drained to avoid excess moisture.
- Wrapping the springform pan with foil is crucial to prevent water seepage during the water bath baking.
- Allowing the cheesecake to chill overnight improves its texture and flavor.
- Use fresh pineapple rings if possible for a brighter flavor, but canned works well too.
- Be careful when flipping the cheesecake due to its delicate toppings and creamy filling.
