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Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake with a Tropical Twist

This Pineapple Upside-Down Cheesecake combines creamy cheesecake with sweet caramelized pineapple for a delightful dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Digestive biscuits can be used.
  • 1/2 cup Unsalted Butter Melted.
  • 1/4 cup Brown Sugar Light brown sugar or coconut sugar can be used.
For the Topping
  • 1 can Pineapple Rings Canned for even cooking.
  • 1/4 cup Maraschino Cherries Optional decoration.
For the Filling
  • 16 oz Cream Cheese Softened, essential for texture.
  • 3/4 cup Granulated Sugar For a healthier option, use a baking-compatible sugar alternative.
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 tbsp Vanilla Extract Replace with almond extract for a twist.
  • 3 large Eggs Essential for binding.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions for Pineapple Upside-Down Cheesecake
  1. Preheat your oven to 325°F (160°C) and prepare a greased 9-inch springform pan.
  2. Sprinkle brown sugar evenly across the bottom of the pan. Place pineapple rings on top and add cherries in the centers. Drizzle with melted unsalted butter.
  3. Mix graham cracker crumbs with melted butter. Press this mixture over the pineapple layer and freeze for 10-15 minutes.
  4. Beat cream cheese and granulated sugar until smooth. Add eggs, sour cream, and vanilla extract, mixing until blended.
  5. Pour the cheesecake filling over the crust and pineapple. Smooth the top.
  6. Bake in a water bath for 60-70 minutes until edges are set and center is slightly jiggly.
  7. Turn off the oven, crack the door open, and let cheesecake cool in the oven for one hour.
  8. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
  9. Run a knife around the edge of the springform pan before releasing the cheesecake.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 260mgPotassium: 130mgFiber: 1gSugar: 28gVitamin A: 600IUVitamin C: 2mgCalcium: 60mgIron: 0.5mg

Notes

Try using fresh pineapple for an extra flavor burst or serve with a dollop of whipped cream.

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