Pineapple Upside-Down Cheesecake

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Description
Pineapple Upside-Down Cheesecake is a delightful twist on the classic pineapple upside-down cake, combining the creamy richness of cheesecake with the sweet, caramelized pineapple topping. This dessert features a buttery graham cracker crust, a velvety cheesecake filling, and a luscious layer of pineapple rings and brown sugar glaze that creates a beautiful, fruity topping. Perfect for special occasions, gatherings, or a delicious treat any time of year!

Origin
The traditional pineapple upside-down cake dates back to the 1920s and has remained a beloved dessert. This cheesecake variation takes the familiar flavors of caramelized pineapple and adds the luxurious texture of cheesecake, blending two classics into one irresistible dessert.

Ingredients
Main Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 tablespoons all-purpose flour

For the Pineapple Topping:
1 can (20 oz) pineapple rings, drained (reserve juice for later)
1/4 cup unsalted butter
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
Maraschino cherries (for garnish, optional)

Instructions

  1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined, then press this mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes and set aside to cool.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and flour until fully combined.
  5. Pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with a spatula.
  6. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and vanilla extract. Add the pineapple rings to the mixture and cook for about 3-5 minutes, until the sugar and butter have formed a syrup and the pineapple is slightly caramelized.
  7. Carefully arrange the pineapple rings on top of the cheesecake batter. Pour the remaining syrup over the pineapple.
  8. Bake the cheesecake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
  9. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set.
  10. When ready to serve, run a knife around the edges of the cheesecake to loosen it from the pan. Place a serving plate on top of the springform pan, then flip the cheesecake over carefully to release the pineapple topping. Garnish with maraschino cherries if desired.

Tips for Success

  • Ensure that the cream cheese is softened to avoid lumps in the batter.
  • Be gentle when flipping the cheesecake to avoid breaking the pineapple topping.
  • Allow the cheesecake to cool completely before refrigerating to help it set properly.
  • If you prefer a stronger pineapple flavor, you can reduce the pineapple juice and add it to the batter or glaze.
  • For an added twist, sprinkle toasted coconut over the pineapple topping before serving.

Recommendations
This dessert pairs wonderfully with a cup of coffee or a light dessert wine such as Moscato.
It’s perfect for a summer gathering, holiday meal, or any occasion where you want a visually stunning and delicious dessert.

Nutrition (per slice, assuming 12 servings)
Calories: 380 kcal
Protein: 6g
Carbohydrates: 40g
Fat: 24g
Fiber: 2g
Sugar: 28g
Sodium: 250mg
Cholesterol: 95mg

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