Pineapple Upside Down Cheesecake Recipe
Introduction
Discover a tropical twist on classic cheesecake with this Pineapple Upside Down Cheesecake. It features a buttery graham cracker crust topped with a sweet pineapple and brown sugar layer beneath a creamy, tangy filling. Perfect for a special dessert that’s both elegant and delicious.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- Maraschino cherries for garnish (optional)
Instructions
- Step 1: Preheat the oven to 325°F. Grease a 9-inch springform pan.
- Step 2: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and let cool.
- Step 3: In a large bowl, beat softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in sour cream and crushed pineapple until fully incorporated.
- Step 4: Sprinkle brown sugar evenly over the cooled crust. Pour cheesecake batter over the brown sugar layer and smooth the top with a spatula.
- Step 5: Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Step 6: Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Step 7: To serve, run a knife around the edges of the springform pan, release the sides, and invert the cheesecake onto a serving plate with the crust on top. Garnish with maraschino cherries if desired.
Tips & Variations
- Make sure the pineapple is well drained to prevent excess moisture from softening the crust.
- For extra flavor, toast the graham cracker crumbs lightly before mixing with butter.
- Substitute crushed pineapple with pineapple rings for a decorative topping beneath the brown sugar layer.
- Use full-fat cream cheese and sour cream for a richer texture.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat slightly, let it come to room temperature for about 30 minutes before serving. Avoid freezing as it may change the texture of the creamy filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pineapple with juice instead of crushed, drained pineapple?
It’s best to use crushed pineapple drained well to avoid extra liquid that can make the cheesecake watery. If only canned pineapple in juice is available, drain thoroughly and pat dry with paper towels.
How do I prevent the cheesecake from cracking?
Baking at a lower temperature and cooling gradually in the oven with the door cracked helps prevent cracks. Avoid overmixing the batter and do not bake until fully firm; a slight jiggle in the center is ideal before cooling.
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Pineapple Upside Down Cheesecake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 8 servings 1x
Description
This Pineapple Upside Down Cheesecake combines the tropical sweetness of crushed pineapple and brown sugar caramelization with a creamy, smooth cheesecake layer atop a crisp graham cracker crust. It’s a delightful twist on classic desserts, perfect for special occasions or whenever you’re craving a luscious, fruit-forward treat.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup crushed pineapple, drained
Top Layer
- 1/4 cup brown sugar
- Maraschino cherries for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking and set aside.
- Make the Crust: In a medium bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of the prepared pan to create an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- Prepare the Cheesecake Batter: Using a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate air and ensure a silky texture. Fold in the sour cream and drained crushed pineapple gently to combine all ingredients evenly.
- Assemble the Cheesecake: Evenly sprinkle the brown sugar over the cooled crust in the pan. Pour the cheesecake batter over the brown sugar layer, smoothing the top carefully with a spatula to ensure an even surface.
- Bake the Cheesecake: Place the assembled cheesecake in the preheated oven and bake for 50 to 60 minutes. The center should be set but still have a slight jiggle’s when gently shaken. Turn off the oven and crack the door open; leave the cheesecake inside to cool slowly for 1 hour, which helps prevent cracks.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Afterward, refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to fully set and develop flavor.
- Serve: To serve, carefully run a knife around the edges of the springform pan to loosen the sides, then release the sides of the pan. Invert the cheesecake onto a serving plate so that the caramelized crust with brown sugar and pineapple is on top. Garnish with maraschino cherries as desired for a festive finish.
Notes
- Be sure to drain the crushed pineapple well to prevent excess moisture in the cheesecake.
- Using a water bath is optional but can help prevent cracking during baking.
- Allowing the cheesecake to cool slowly in the oven prevents cracks on the surface.
- Chill the cheesecake overnight for the best texture and flavor.
- Make sure the cream cheese is fully softened for a smooth batter.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple upside down cheesecake, pineapple cheesecake, tropical cheesecake, graham cracker crust dessert, creamy cheesecake dessert, pineapple dessert
