Pineapple Upside-Down Cheesecake
Pineapple Upside-Down Cheesecake is a delicious dessert that combines two favorites: the classic pineapple upside-down cake and creamy cheesecake. This delightful treat features a caramelized pineapple and cherry topping on a rich and smooth cheesecake base, all sitting on a crunchy graham cracker crust. Whether you’re celebrating a special occasion or simply want to indulge, this cheesecake is sure to impress everyone at your table.
Why Make This Recipe
Why should you try making Pineapple Upside-Down Cheesecake? First, it’s a unique twist on two beloved desserts, making it perfect for both cake and cheesecake lovers. Second, it’s packed with flavors, thanks to the sweet and tangy pineapple paired with the rich creaminess of the cheesecake. Finally, it looks fabulous when served, making it an attractive centerpiece for any gathering. You’ll love how easy it is to make and how great it tastes!
How to Make Pineapple Upside-Down Cheesecake
Ingredients
- 1 can (20 oz) pineapple slices (drained)
- 6-8 maraschino cherries
- 1/4 cup unsalted butter
- 1 cup packed brown sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups crushed graham crackers (for the crust)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Directions
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Prepare the Pineapple Upside-Down Topping: In a skillet, melt the butter over medium heat. Add the brown sugar and stir until it turns into a smooth syrup. Arrange the pineapple slices in a circular pattern in the pan, and place a maraschino cherry in the center of each slice and around the edges. Let it simmer for a couple of minutes, then remove it from heat and set aside.
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Make the Cheesecake Crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, then take it out of the oven and let it cool.
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Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, sour cream, and heavy cream. Beat until everything is fully combined.
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Assemble the Cheesecake: Pour the pineapple topping mixture evenly over the baked crust in the springform pan. Next, pour the cheesecake filling over the topping and smooth it out evenly.
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Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight to let it fully set.
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Unmold and Serve: Carefully run a knife around the edges of the pan before unlocking the springform pan. Place the cheesecake on a serving plate upside down, so the pineapple topping is on top. Slice and enjoy your Pineapple Upside-Down Cheesecake!
How to Serve Pineapple Upside-Down Cheesecake
Serve your Pineapple Upside-Down Cheesecake chilled. It’s great on its own, or you can add a dollop of whipped cream or a scoop of vanilla ice cream on the side. Garnish with extra pineapple and cherries for a beautiful presentation!
How to Store Pineapple Upside-Down Cheesecake
To store your cheesecake, cover it with plastic wrap or foil and keep it in the refrigerator. It will last up to 5 days. If you wish to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Pineapple Upside-Down Cheesecake
- Make sure your cream cheese is softened for easy mixing.
- Don’t skip cooling the cheesecake in the oven; this helps prevent cracks on the surface.
- For a firmer cheesecake, refrigerate it for a longer time before serving.
Variations
You can add different fruits to the topping, like peaches or cherries, to create your own twist. Additionally, try flavoring the cheesecake with lemon zest or coconut extract for a tropical touch.
FAQs
Q1: Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple can be used, but make sure to slice it thinly and cook it until caramelized.
Q2: Can I make this cheesecake gluten-free?
Yes! Substitute regular graham crackers with gluten-free alternatives to keep it gluten-free.
Q3: How can I prevent my cheesecake from cracking?
Cooling the cheesecake slowly in the oven and not overbaking it can help prevent cracking.
Enjoy making and sharing your Pineapple Upside-Down Cheesecake! It’s a tropical treat that everyone will love!
