Pineapple Upside-Down Cheesecake: A Tropical Twist on a Classic Dessert

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Pineapple Upside-Down Cheesecake is a delightful fusion of two beloved desserts: the moist, caramelized pineapple topping of an upside-down cake and the rich, creamy texture of a classic cheesecake. This dessert not only looks stunning but also offers a burst of tropical flavors that are sure to impress your guests.

 Ingredients

For the Pineapple Topping:

  • 5 tablespoons unsalted butter, melted

  • 2 tablespoons packed brown sugar

  • 7–8 canned pineapple slices (8 oz cans), drained

  • 7 maraschino cherries, drained and chopped

For the Crust:

  • 1 cup graham cracker crumbs

  • 3 tablespoons white sugar

  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened

  • ¾ cup white sugar

  • ¾ cup sour cream

  • 2 teaspoons vanilla extract

  • 3 large eggs

 Preparation Time

  • Prep Time: 25 minutes

  • Cook Time: 55 minutes

  • Additional Time: 3 hours (cooling and chilling)

  • Total Time: Approximately 4 hours

 Instructions

1. Prepare the Pineapple Topping:

  • Preheat your oven to 325°F (165°C).

  • In a 9-inch round cake pan, mix 2 tablespoons of melted butter and brown sugar until well combined. Spread this mixture evenly over the bottom of the pan.

  • Arrange the pineapple slices over the butter-sugar mixture, placing a cherry in the center of each slice.

2. Make the Crust:

  • In a small bowl, combine graham cracker crumbs, white sugar, and the remaining 3 tablespoons of melted butter. Stir until the mixture is well blended.

  • Press this crumb mixture evenly over the pineapple slices in the pan.

3. Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese and ¾ cup white sugar until smooth and creamy.

  • Add the sour cream and vanilla extract to the mixture, beating until well combined.

  • Add the eggs one at a time, mixing on low speed after each addition until just blended.

  • Pour the cheesecake batter over the crust in the pan.

4. Bake the Cheesecake:

  • Bake in the preheated oven for 55 minutes, or until the center is almost set. The cheesecake should be slightly jiggly in the center.

  • Remove from the oven and let it cool in the pan for about 30 minutes.

  • Run a knife around the inside edge of the pan to loosen the cheesecake.

  • Refrigerate the cheesecake for at least 3 hours, or until fully chilled.

5. Serve:

  • Once chilled, carefully invert the cheesecake onto a serving plate.

  • Slice and serve chilled, enjoying the delightful combination of creamy cheesecake and caramelized pineapple topping.

 Tips for Success

  • Prevent Cracking: To minimize the risk of cracks, avoid overmixing the batter. Mix on low speed and scrape down the sides of the bowl as needed.

  • Water Bath Option: For a smoother texture, consider baking the cheesecake in a water bath. Wrap the bottom of the pan with aluminum foil to prevent leaks, place it in a larger pan, and add hot water halfway up the sides of the cheesecake pan.

  • Serving Suggestion: This cheesecake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

 Nutritional Information (Per Serving)

  • Calories: Approximately 549 kcal

  • Fat: 24g (13g saturated fat)

  • Cholesterol: 117mg

  • Sodium: 298mg

  • Carbohydrates: 79g (72g sugars, 1g fiber)

  • Protein: 6g

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.

 Variations to Try

  • Coconut Twist: Add ½ cup of shredded coconut to the graham cracker crust for a tropical flair.

  • Spiced Flavor: Incorporate ½ teaspoon of ground cinnamon or nutmeg into the crust mixture for added warmth.

  • Berry Addition: Top the cheesecake with fresh berries like strawberries or blueberries before serving for a burst of color and flavor.

 Storage and Make-Ahead Tips

  • Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

  • Freezing: For longer storage, wrap the cheesecake tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator before serving

 Final Thoughts

Pineapple Upside-Down Cheesecake is a show-stopping dessert that combines the best of both worlds: the caramelized sweetness of pineapple upside-down cake and the creamy richness of cheesecake. Its tropical flavors and beautiful presentation make it perfect for special occasions or as a delightful treat to enjoy any time.

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