Pineapple Upside-Down Cheesecake Recipe: A Tropical Twist on a Classic Dessert

Ingredients

• 5 Tbsp. melted butter
• 2 Tbsp. brown sugar
• 2 cans (8 oz each) pineapple slices
• 7 maraschino cherries, chopped
• 1 cup graham crackers, crushed
• 3 Tbsp. white sugar (for crust)
• 3 packages (8 oz each) cream cheese, softened
• 3/4 cup white sugar (for filling)
• 3/4 cup sour cream
• 2 tsp. vanilla extract
• 3 large eggs

Preparation

Step 1: Preheat your oven to 325°F (165°C). This temperature ensures your cheesecake bakes evenly without cracking.

Step 2: In a 9-inch pie dish, mix 2 Tbsp. melted butter and brown sugar until combined. Spread the mixture evenly across the bottom of the dish for a caramelized base.

Step 3: Arrange pineapple slices on top of the butter-sugar mixture. Place a chopped cherry in the center of each slice for a pop of color and flavor.

Step 4: In a small bowl, combine crushed graham crackers, 3 Tbsp. white sugar, and 3 Tbsp. melted butter. Press the mixture firmly over the pineapple slices to create a crust.

Step 5: In a large mixing bowl, beat softened cream cheese and 3/4 cup white sugar until smooth. Add sour cream and vanilla extract, mixing until fully incorporated.

Step 6: Add eggs one at a time, mixing on low speed after each addition until the batter is smooth and creamy. Pour the batter into the prepared dish.

Step 7: Bake in the preheated oven for 55-60 minutes or until the center is almost set. A slightly jiggly center is perfect as it will firm up as it cools.

Step 8: Run a knife around the edge of the dish to loosen the cheesecake. Allow it to cool completely at room temperature for about 30 minutes.

Step 9: Chill the cheesecake in the refrigerator for at least 3 hours before serving. This step is crucial for achieving the perfect texture and flavor.

Enjoy this tropical twist on a classic dessert! The combination of creamy cheesecake, caramelized pineapple, and a buttery graham cracker crust will leave your taste buds craving more.