Pineapple Upside-Down Cheesecake
Pineapple upside-down cheesecake is a delightful twist on two classic desserts: cheesecake and pineapple upside-down cake. This dessert combines a creamy cheesecake filling with the sweet, caramelized flavor of pineapple and brown sugar, all resting on a crunchy graham cracker crust. If you’re looking for something unique to serve at your next gathering, this recipe is both impressive and delicious.
Why Make This Recipe
This pineapple upside-down cheesecake is a perfect choice for several reasons. First, it offers the rich creaminess of cheesecake with the tropical flavors of pineapple, making it a delightful treat for the senses. Second, it’s a great way to elevate any celebration—be it birthdays, holidays, or just a family dinner at home. Lastly, the recipe allows for easy preparation while delivering a stunning presentation that will wow your guests.
How to Make Pineapple Upside-Down Cheesecake
Ingredients:
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 6-8 pineapple rings (fresh or canned, drained)
- Maraschino cherries (optional, for garnish)
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter (melted)
Directions:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for a water bath.
In a small bowl, mix the melted butter and brown sugar. Spread it evenly in the bottom of the pan.
Arrange the pineapple rings on top of the butter and brown sugar mixture. If you like, add a Maraschino cherry in the center of each pineapple ring for extra color.
For the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture over the pineapple rings to form the crust.
In another bowl, blend the softened cream cheese and granulated sugar until smooth. Then, add the eggs one at a time, mixing well after each addition. Next, add the sour cream and vanilla extract, and blend until creamy.
Pour the cheesecake filling over the crust in the springform pan. Place the pan in a larger roasting pan filled with water (about halfway up the sides of the springform pan).
Bake in the oven for 55-65 minutes, or until the edges are set.
Once done, let the cheesecake cool in the oven with the door cracked for 1 hour. After that, refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the cheesecake, then carefully invert it onto a plate.
How to Serve Pineapple Upside-Down Cheesecake
Serve your pineapple upside-down cheesecake chilled, right out of the refrigerator. You can garnish each slice with extra pineapple, whipped cream, or a cherry on top for added flair. This dessert pairs well with a cup of coffee or tea, making it a perfect ending to any meal.
How to Store Pineapple Upside-Down Cheesecake
To store leftover cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for up to 5 days. If you want to store it longer, you can freeze slices wrapped in plastic wrap for up to 2 months. Just remember to let it thaw in the refrigerator before serving.
Tips to Make Pineapple Upside-Down Cheesecake
- Make sure your cream cheese is at room temperature for a smoother filling.
- Use fresh pineapple for the best flavor, but canned pineapple will work just fine too.
- Don’t skip the water bath; it helps prevent cracks and keeps the cheesecake moist.
- If you’re in a hurry, you can make the cheesecake a day ahead and chill it overnight.
Variation
For a twist on this recipe, try adding a layer of toasted coconut on top of the cheesecake before serving. You can also experiment with different fruits like peaches or cherries for a different topping.
FAQs
1. Can I use a different type of cracker for the crust?
Yes, you can use digestive biscuits or vanilla wafers if you prefer.
2. How can I tell when the cheesecake is done?
The edges should be set, and the center might still have a slight jiggle. It will firm up as it cools.
3. Is it necessary to use a springform pan?
A springform pan makes it easier to remove the cheesecake without damaging it, but you can use a regular pie pan; just be careful when serving.
Enjoy your baking! Pineapple upside-down cheesecake is sure to be a hit wherever you serve it!
