Description
This Pineapple Upside-Down Cheesecake combines the rich, creamy texture of classic cheesecake with a sweet and sticky pineapple upside-down topping. The crust made from graham cracker crumbs holds a luscious pineapple and cherry layer beneath the smooth cheesecake filling, baked in a water bath for perfect creaminess. This dessert is a delightful tropical twist on a traditional favorite, ideal for gatherings and special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Pineapple Topping
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 10–12 pineapple rings (canned or fresh)
- Maraschino cherries (one for each pineapple ring)
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup crushed pineapple, drained well
Instructions
- Prepare the pineapple topping: In a small saucepan over medium heat, melt the 1/4 cup unsalted butter together with 1/2 cup packed brown sugar until it begins to bubble and forms a caramel. Pour this caramel into the bottom of a greased 9-inch springform pan. Arrange the pineapple rings evenly on top of the caramel, placing a maraschino cherry in the center of each ring. Set aside.
- Make the crust: In a mixing bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter until the mixture is evenly moistened. Press this crumb mixture firmly over the pineapple rings, spreading slightly up the sides of the pan. Chill the pan in the refrigerator while preparing the filling.
- Preheat oven and prepare for water bath: Preheat your oven to 325°F (160°C). Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in during baking. Place the wrapped pan into a larger roasting or baking dish that will be used for the water bath.
- Make the cheesecake filling: In a large bowl, beat the cream cheese with 1 cup granulated sugar until smooth and creamy, ensuring no lumps remain. Add 1/2 cup sour cream and 1 teaspoon vanilla extract, mixing thoroughly. Add the eggs one at a time, beating after each just until combined to avoid incorporating too much air. Gently fold in the well-drained 1/2 cup crushed pineapple.
- Assemble and bake: Pour the cheesecake filling over the crust in the springform pan. Place the pan inside the prepared larger baking dish and carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 60 to 70 minutes, or until the center is just set with a slight wobble.
- Cool and chill: Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set the cheesecake and enhance flavors.
- Flip and serve: Run a knife carefully around the edges of the springform pan to loosen the crust. Remove the sides of the pan, then invert the cheesecake onto a serving platter so that the pineapple rings and cherries are on top. Slice and serve chilled, enjoying the luscious combination of flavors and textures.
Notes
- Ensure the crushed pineapple is well drained to prevent excess moisture in the filling.
- Wrapping the springform pan with foil is essential to preventing water leaks during the water bath baking.
- Baking in a water bath helps avoid cracking and ensures a creamy cheesecake texture.
- For best results, chill the cheesecake overnight before serving.
- If fresh pineapple is used, core the rings and pat dry before arranging.
- Use room temperature cream cheese for a smooth and lump-free batter.
