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This Pineapple Upside-Down Cheesecake is a dreamy fusion of two classic desserts! A caramelized pineapple topping sits atop a creamy, velvety cheesecake layer, all nestled on a buttery graham cracker crust. It’s tropical, indulgent, and guaranteed to impress at any gathering.
Ingredients:
For the Pineapple Topping:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 (20 oz) can pineapple rings (reserve juice)
Maraschino cherries (for garnish)
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup reserved pineapple juice
2 large eggs
1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 325°F (160°C).
2. Make the Pineapple Topping: In a small saucepan, melt the butter and brown sugar over medium heat, stirring until smooth. Pour into a 9-inch round cake pan. Arrange pineapple rings on top and place a cherry in the center of each ring. Set aside.
3. Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan over the pineapple layer.
4. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the pineapple juice, eggs, and vanilla extract, mixing until fully combined. Pour the filling over the crust.
5. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly. Let cool completely, then refrigerate for at least 4 hours or overnight.
6. To serve, run a knife around the edges of the pan and invert the cheesecake onto a serving plate.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 5 hours (including cooling and chilling)
Kcal: 380 kcal per slice | Servings: 10
