If you love the retro charm of a classic Pineapple Upside-Down Cake and the rich, creamy decadence of cheesecake, then this recipe is for you! The Pineapple Upside-Down Cheesecake is the ultimate dessert mash-up that will wow your friends and family. This dessert beautifully combines the caramelized fruit topping of a traditional upside-down cake with the smooth and velvety texture of cheesecake. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something extraordinary, this recipe will quickly become your go-to dessert.
Ingredients :
For the Pineapple Topping:
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed brown sugar
• 7-8 pineapple rings (fresh or canned, drained)
• Maraschino cherries (optional, for center decoration)
For the Crust:
• 1 and 1/2 cups graham cracker crumbs (about 12-14 crackers, crushed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
• 3 packages (8 ounces each) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup pineapple juice (reserved from canned pineapples or fresh)
• 2 tablespoons all-purpose flour (for stability)
Directions :
Step 1: Prepare the Pineapple Topping
The pineapple topping is what gives this cheesecake its signature look and flavor. Start with this step first:
1. Melt the butter and sugar: In a medium saucepan over medium heat, melt the unsalted butter and brown sugar together. Stir continuously until the mixture is fully combined and begins to bubble slightly. This will create a luscious caramel sauce.
2. Assemble in the pan: Pour the caramel sauce into a 9-inch springform pan. Make sure the sauce covers the bottom evenly.
3. Arrange the pineapples: Place the pineapple rings on top of the caramel sauce in a single layer. If you’re using cherries, place them in the center of each pineapple ring for a pop of color.
Step 2: Make the Graham Cracker Crust
The graham cracker crust provides a buttery, slightly crunchy contrast to the creamy cheesecake.
1. Combine ingredients: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until all the crumbs are evenly coated.
2. Press into the pan: Carefully press the crumb mixture over the pineapples in the springform pan. Use the back of a spoon or a measuring cup to ensure a firm, even layer.
3. Chill the crust: Place the crust in the refrigerator to set while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Filling
The key to a perfect cheesecake is a smooth, lump-free batter. Follow these steps:
1. Beat the cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and fluffy (about 2-3 minutes).
2. Add sugar and flour: Gradually add the granulated sugar and flour while continuing to mix. This step ensures the sugar is fully incorporated without any lumps.
3. Incorporate wet ingredients: Add the vanilla extract, sour cream, and pineapple juice, mixing until smooth.
4. Add eggs one at a time: Crack the eggs into the batter one at a time, beating just until combined after each addition. Be careful not to overmix, as this can create air bubbles that may affect the texture of your cheesecake.
Step 4: Assemble and Bake the Cheesecake
Now it’s time to bring everything together!
1. Pour the filling: Carefully pour the cheesecake batter over the prepared pineapple and crust. Use a spatula to smooth out the top.
2. Prepare for baking: Wrap the bottom of the springform pan in aluminum foil to prevent any leaks. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water. This water bath helps prevent cracks in the cheesecake.
3. Bake: Place the cheesecake in a preheated oven at 325°F (163°C). Bake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
4. Cool gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This step helps prevent sudden temperature changes that can cause cracks.
5. Chill thoroughly: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight.
Step 5: Unmold and Serve
The final step is the most rewarding!
1. Release the springform pan: Carefully remove the outer ring of the springform pan. Place a serving plate over the cheesecake and gently invert it so the pineapple topping is on top.
2. Slice and enjoy: Use a sharp knife to slice the cheesecake into portions. Wipe the knife clean between cuts for neat slices.
