Description
A luscious Pineapple Upside-Down Cheesecake that combines the tropical sweetness of caramelized pineapple rings with a creamy, rich cheesecake layer atop a buttery graham cracker crust. This dessert is baked in a water bath for a smooth texture and perfectly set filling, finished by inverting to reveal a stunning pineapple topping adorned with cherries.
Ingredients
Scale
For the Topping:
- 1/2 cup brown sugar
- 6 to 8 pineapple rings, canned or fresh
- 6 to 8 maraschino cherries
- 1/4 cup unsalted butter, melted
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the 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
- Prepare the Topping: Preheat your oven to 325°F (163°C). Grease a springform pan thoroughly. Sprinkle the brown sugar evenly across the bottom of the pan to create the caramelized base. Arrange the pineapple rings on top of the brown sugar, placing a maraschino cherry in the center of each pineapple ring. Drizzle the melted butter over the pineapple and cherries to enhance caramelization.
- Make the Crust: In a bowl, combine the graham cracker crumbs with the melted butter until the mixture is evenly moistened. Press this crumb mixture evenly over the pineapple layer in the pan, forming a compact crust. Place the pan in the freezer for 10 to 15 minutes to firm up the crust.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing slowly after each addition to maintain a smooth texture without incorporating too much air.
- Mix Sour Cream and Vanilla: Add the sour cream and vanilla extract to the batter and mix gently until fully combined and smooth.
- Assemble and Bake: Pour the cheesecake filling over the graham cracker crumb and pineapple layer in the pan. Smooth the top with a spatula to level the surface. Place the springform pan in a water bath to ensure gentle, even baking and avoid cracks. Bake in the preheated oven for 60 to 70 minutes, or until the center is mostly set but still slightly jiggly.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for about 1 hour to prevent cracking and promote even settling.
- Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to fully set and flavors to develop.
- Invert and Serve: When ready to serve, run a knife around the edge of the springform pan to loosen the cheesecake. Release the springform and carefully invert the cheesecake onto a serving plate so the pineapple and cherry topping are beautifully displayed on top.
Notes
- Use canned pineapple rings for best caramelization and more uniform slices.
- Always bake cheesecake in a water bath to prevent cracks and ensure smooth texture.
- Let the cheesecake chill overnight before flipping to keep all layers intact and well set.
Keywords: Pineapple Upside-Down Cheesecake, pineapple dessert, cheesecake recipe, baked cheesecake, tropical dessert, caramelized pineapple cheesecake