Here’s a decadent Pineapple Upside-Down Cheesecake recipe—a tropical twist on classic cheesecake with caramelized pineapple on top. 🍍🧀
Ingredients
For the topping
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- Maraschino cherries (optional, for garnish)
For the cheesecake
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp lemon zest (optional)
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
Instructions
1. Prepare the crust
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Pre-bake at 350°F (175°C) for 8–10 minutes. Let cool slightly.
2. Make the pineapple topping
- In a small saucepan, melt butter and brown sugar over medium heat until smooth.
- Pour over the pre-baked crust.
- Arrange pineapple slices on top, adding cherries in the centers if desired.
3. Make the cheesecake filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla, sour cream, and lemon zest. Mix until creamy.
4. Assemble and bake
- Pour cheesecake filling over the pineapple and crust.
- Bake at 350°F (175°C) for 45–50 minutes, until the center is almost set (slightly jiggly).
5. Cool and serve
- Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
- Run a knife around the edge, then invert onto a serving plate so the pineapple is on top.
💡 Tips
- Use fresh pineapple for a more vibrant flavor.
- Brush a little reserved pineapple juice over the top for extra shine.
- Serve with whipped cream or a drizzle of caramel sauce for indulgence.
If you want, I can also give a mini pineapple upside-down cheesecake version that’s baked in cupcake tins—perfect for parties. 🍍🧁
