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Pineapple Upside Down Cheesecake Recipe

★★★★★

4.8 from 142 reviews
  • Author: Rafael
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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