Description
A luscious Pineapple Upside-Down Cheesecake combining the classic caramelized pineapple topping with a creamy, smooth cheesecake. This elegant dessert features a graham cracker crust layered over a rich cream cheese filling enhanced with crushed pineapple, baked in a water bath for perfect texture, and flipped to reveal the beautiful pineapple and cherry decoration.
Ingredients
Scale
Pineapple Topping
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 10–12 pineapple rings (canned or fresh)
- Maraschino cherries (one for each ring)
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup crushed pineapple (drained well)
Instructions
- Prepare the pineapple topping: In a small saucepan, melt the unsalted butter and brown sugar over medium heat until it begins to bubble and forms a caramel sauce. Pour this mixture evenly into the bottom of a greased 9-inch springform pan. Arrange the pineapple rings atop the caramel, and place a maraschino cherry in the center of each ring. Set aside to cool slightly.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined and holds together when pressed. Press this crust mixture over the pineapple rings in the pan, spreading it evenly and pressing slightly up the sides. Chill the crust in the refrigerator while preparing the cheesecake filling.
- Preheat oven and prepare water bath: Preheat your oven to 325°F (160°C). Wrap the outside of the springform pan with aluminum foil tightly to prevent water from leaking in during baking. Place the wrapped pan inside a larger baking dish or roasting pan that can hold hot water.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until well incorporated. Add the eggs one at a time, beating gently after each addition just until combined—avoid overmixing. Fold in the well-drained crushed pineapple gently to maintain texture.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly. Place the springform pan inside the larger pan, then pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath to ensure even, gentle baking. Bake for 60 to 70 minutes, or until the center of the cheesecake is just set but still slightly jiggly.
- Cool and chill: Remove the springform pan from the water bath and discard the water. Let the cheesecake cool completely to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully.
- Flip and serve: Run a knife around the edges of the cheesecake to loosen it from the pan. Carefully release the springform pan and invert the cheesecake onto a serving platter so the pineapple rings and cherries are displayed on top. Slice and serve chilled.
Notes
- Use fresh or canned pineapple rings as preferred, but ensure crushed pineapple is well drained to avoid excess moisture in the filling.
- Wrapping the springform pan tightly with aluminum foil is crucial to prevent water from leaking into the cheesecake during the water bath bake.
- Baking in a water bath prevents cracks and ensures a smooth, creamy texture.
- For best flavor and texture, chill the cheesecake overnight before serving.
- You can substitute maraschino cherries with fresh cherries or omit if preferred.
- To warm the caramel topping slightly before assembling the crust helps it spread evenly.
