Description
A delicious dessert combining creamy cheesecake with caramelized pineapple and maraschino cherries on a graham cracker crust. This easy-to-make Pineapple Upside Down Cheesecake offers a unique flavor and stunning presentation, perfect for any occasion.
Ingredients
Scale
- For the Pineapple Topping:
- 1 can (20 oz) sliced pineapple in syrup, drained
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 8 maraschino cherries
- For the Cheesecake batter:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C).
- In a small bowl, mix the melted butter and brown sugar. Pour this mixture into the bottom of a 9-inch springform pan.
- Layer the drained pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan, over the pineapple.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue mixing.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Add sour cream and flour, mixing until the batter is smooth and well combined.
- Carefully pour the cheesecake batter on top of the crust in the springform pan.
- Place the pan in the preheated oven and bake for about 60 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and leave the cheesecake inside for an hour. Then, remove it from the oven and allow it to cool to room temperature for an additional hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to help it set properly.
Notes
- For the best flavor, use ripe pineapples.
- Allow the cheesecake to chill thoroughly, preferably overnight, for a firm texture.
- Ensure cream cheese and eggs are at room temperature for a smoother batter.
- Consider variations like adding other tropical fruits or using gluten-free crumbs.
- Store leftovers covered in the refrigerator for up to 5 days.
- The cheesecake can be frozen for up to 3 months if wrapped properly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg