Pineapple Upside-Down Cheesecake

Impress your loved ones with a delicious Pineapple Upside-Down Cheesecake that blends creamy cheesecake with a sweet, caramelized pineapple topping. This easy-to-follow recipe includes expert tips and fun variations to customize your dessert. Perfect for gatherings or a special treat at home, this cheesecake is sure to be a hit! Click through to discover the complete recipe and elevate your baking game!

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Ingredients

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 can (20 oz) sliced pineapple, drained

1/2 cup brown sugar

1/4 cup shredded coconut (optional)

Maraschino cherries for garnish

Instructions

Preheat your oven to 325°F (160°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper for easy removal.

In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form the crust.

Bake the crust in the preheated oven for about 10 minutes, then remove and let cool while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth, then gradually add the granulated sugar and vanilla extract. Mix until creamy and fully combined.

Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream until the mixture is smooth and free of lumps.

In a small saucepan, combine the drained pineapple and brown sugar over medium heat. Cook for about 3-4 minutes until the pineapple is slightly caramelized. Remove from heat.

Evenly spread the caramelized pineapple mixture over the cooled crust in the springform pan. If using, sprinkle the shredded coconut over the pineapple.

Pour the cream cheese mixture gently over the pineapple layer, ensuring it covers the fruit evenly.

Bake the cheesecake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center is slightly jiggly.

Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. This helps prevent cracks.

After cooling, refrigerate for at least 4 hours or overnight to fully set.

Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides and carefully invert it onto a serving plate.

Prep Time: 15 mins | Total Time: 7 hrs | Servings: 12

- Presentation Tips: Top each slice with a maraschino cherry and a sprinkle of shredded coconut for a tropical touch. Serve chilled for the best flavor. Enjoy your delicious tropical dessert!