Pineapple Upside-Down Cheesecake

Indulge in the sweet and crunchy goodness of Pineapple Upside-Down Cheesecake! This delightful recipe blends creamy cheesecake with caramelized pineapple for a stunning dessert your family and friends will love. With easy steps and simple ingredients, you can impress everyone at your next gathering. Ready to make this show-stopping treat? Click through to explore the full recipe and get started on your baking adventure!

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Ingredients

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups crushed pineapple, drained (reserve juice)

1/4 cup brown sugar

2 tablespoons unsalted butter

Maraschino cherries for garnish (optional)

Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter, mixing well until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until slightly golden. Remove from the oven and let cool.

Caramelize the Pineapple: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the brown sugar and stir until it dissolves. Add the drained crushed pineapple to the pan and cook for about 5 minutes, letting the pineapple absorb the butter and sugar. Remove from heat and let cool slightly.

Layer the Pineapple: Once the crust is cooled, spread the caramelized pineapple evenly over the crust, creating a decorative layer.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing well. Add the vanilla extract and continue to mix. Add the eggs one at a time, beating well after each addition until the mixture is creamy.

Combine and Pour: Pour the cheesecake filling over the layer of pineapple. Use a spatula to smooth the top evenly.

Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. It will continue to set as it cools.

Cool and Chill: Once done, remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 4 hours, preferably overnight, to set completely.

Serve: Before serving, run a knife around the edges and gently remove the sides of the springform pan. Carefully invert the cheesecake onto a serving platter. If any pineapple pieces stick to the pan, gently place them back on top. Garnish with maraschino cherries if desired.

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 10-12 slices