Simple Pineapple Upside Down Cheesecake
A delicious twist on the classic dessert that combines creamy cheesecake with tropical pineapple.
Equipment
- Medium Saucepan
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Pineapple Topping
- 20 ounces Crushed Pineapple Drained to avoid excess moisture.
- 1 cup Brown Sugar For caramelizing the pineapple.
- 0.5 cup Unsalted Butter Melted for topping.
Cheesecake Base
- 1.5 cups Graham Cracker Crumbs For the crust.
- 1 cup Granulated Sugar For sweetening the cheesecake mixture.
- 16 ounces Cream Cheese Softened to room temperature.
- 2 large Eggs For binding the cheesecake.
- 1 teaspoon Vanilla Flavoring Enhances flavor.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar until dissolved. Add the drained crushed pineapple and cook for about 5 minutes until bubbly. Remove from heat and let cool slightly.
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate vanilla flavoring.
- Pour the pineapple mixture over the cooled crust, then spread the cheesecake filling over the pineapple layer.
- Bake for 50–60 minutes until edges are set and center is slightly jiggly. Do not overbake.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
- Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Carefully remove the sides of the springform pan, slice, and serve chilled.
Notes
For variations, consider using different fruits, adding spices, or creating mini cheesecakes.
