Print

Pineapple Upside-Down Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Pineapple Upside-Down Cheesecake combines the classic charm of a pineapple upside-down cake with the creamy richness of cheesecake. Featuring a graham cracker crust, caramelized pineapple rings with cherries on the bottom, and a smooth cream cheese filling, this dessert is both visually stunning and delectably flavorful, perfect for special occasions or a sweet indulgence.

Ingredients

Scale

Crust and Topping

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 6 to 8 pineapple rings, canned or fresh
  • 6 to 8 maraschino cherries
  • Drizzle of melted butter (about 2 tablespoons)

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

Instructions

  1. Prepare the Pan: Preheat oven to 325°F. Grease a springform pan and evenly sprinkle brown sugar on the bottom. Arrange pineapple rings on the brown sugar layer and place a maraschino cherry in the center of each ring. Drizzle melted butter over the pineapple and cherries to create a caramelizing effect during baking.
  2. Make the Crust: In a bowl, mix graham cracker crumbs with melted butter until well combined. Press this mixture evenly over the pineapple and brown sugar layer in the pan. Place the pan in the freezer for 10 to 15 minutes to set the crust before adding the filling.
  3. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing slowly to ensure they are fully incorporated while avoiding air pockets.
  4. Add Sour Cream and Flavoring: Mix in the sour cream and vanilla extract until the mixture is fully combined and smooth, which helps give the cheesecake its rich, velvety texture.
  5. Assemble the Cheesecake: Pour the cream cheese filling over the chilled crust and pineapple layer, smoothing the top with a spatula to ensure an even surface.
  6. Bake in Water Bath: Place the springform pan in a water bath to promote gentle, even baking and prevent cracking. Bake for 60 to 70 minutes, or until the center is mostly set but still slightly jiggly to ensure a creamy texture.
  7. Cool Gradually: Turn off the oven, crack the oven door, and allow the cheesecake to cool gradually for 1 hour. This controlled cooling helps avoid cracks on the surface.
  8. Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to let it set completely and develop its full flavor and texture.
  9. Unmold and Serve: Once fully chilled, run a knife around the edges of the pan to loosen the cheesecake. Release the springform pan sides, then carefully invert the cheesecake onto a serving plate to reveal the beautiful pineapple and cherry topping.

Notes

  • Using a water bath during baking is essential to prevent cracking and ensure a smooth, creamy texture.
  • Freezing the crust layer before adding the cheesecake filling helps maintain distinct layers.
  • Make sure cream cheese is fully softened to avoid lumps in the batter.
  • For freshness and best texture, refrigerate overnight before serving.
  • Use fresh pineapple for a more natural flavor if available, but canned pineapple rings work well too.

Keywords: Pineapple Upside-Down Cheesecake, cheesecake recipe, pineapple dessert, baked cheesecake, springform pan dessert, classic cheesecake

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