Description
This Pineapple Upside-Down Cheesecake combines the tropical caramelized flavor of pineapple rings and maraschino cherries with a creamy, classic cheesecake layer on a buttery graham cracker crust. Baked in a water bath to ensure a smooth, crack-free texture, this dessert offers a delightful twist on two beloved favorites, making it perfect for special occasions or a delectable treat any time.
Ingredients
Scale
Crust and Topping
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 6 to 8 pineapple rings, canned or fresh
- 6 to 8 maraschino cherries
- Melted butter for drizzling (approx. 2 tablespoons)
Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Prepare the pan and topping: Preheat the oven to 325°F. Grease a springform pan thoroughly and evenly sprinkle the brown sugar across the bottom. Arrange pineapple rings over the sugar layer and place a maraschino cherry in the center of each pineapple ring. Drizzle the pineapple and cherries with melted butter to promote caramelization.
- Make the crust: In a bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly over the pineapple and sugar layer in the pan to create an even crust. Place the pan in the freezer for 10 to 15 minutes to set the crust.
- Prepare the cheesecake filling – part 1: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing slowly after each addition to incorporate them fully without overbeating.
- Add sour cream and flavorings: Stir in the sour cream and vanilla extract, mixing until the batter is completely smooth and homogenous with no lumps.
- Assemble the cheesecake: Pour the cream cheese filling gently over the crust and pineapple layer. Use a spatula to smooth the top surface evenly.
- Bake in a water bath: Place the springform pan in a larger baking dish or roasting pan. Pour hot water into the outer pan around the cheesecake until it reaches halfway up the sides of the springform. Bake for 60 to 70 minutes, until the center is mostly set but slightly jiggly.
- Cool gradually: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven gradually for 1 hour to prevent cracking and ensure even cooling.
- Chill thoroughly: Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Invert and serve: Once well chilled, run a knife around the edges of the pan to loosen the cheesecake. Release the springform and carefully invert the cheesecake onto a serving plate so the pineapple and cherry topping is displayed on top.
Notes
- Using canned pineapple ensures uniform slices and better caramelization during baking.
- Always bake the cheesecake in a water bath to maintain moisture and avoid cracks on the surface.
- Allow chilling overnight before flipping and serving to maintain distinct layers and firm texture.
- For best results, use full-fat cream cheese and sour cream.
- Let the cream cheese soften fully before mixing to avoid lumps in the batter.
Keywords: Pineapple Upside-Down Cheesecake, Cheesecake recipe, Pineapple dessert, Springform pan cheesecake, Water bath baking, Tropical dessert