Pineapple Bliss Cheesecake Surprise
Indulge in a rich and creamy upside-down pineapple cheesecake that combines the classic flavors of tangy pineapple with a velvety cheesecake filling. The buttery graham cracker crust perfectly complements the caramelized pineapple topping, creating a dessert that's both beautiful and irresistible. Perfect for celebrations or a sweet treat to brighten your day!
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 can (20 oz) crushed pineapple, well-drained
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon all-purpose flour
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a mixing bowl, combine graham cracker crumbs and melted butter; press mixture into the bottom of a 9-inch springform pan to form the crust.
- 3.
In a saucepan over medium heat, melt brown sugar with drained crushed pineapple. Stir until the sugar dissolves and mixture is syrupy, about 5 minutes.
- 4.
Pour pineapple mixture over the crust in the springform pan evenly.
- 5.
In a large bowl, beat softened cream cheese, granulated sugar, and vanilla with an electric mixer until smooth.
- 6.
Add eggs one at a time, mixing well after each addition, then add flour and combine until just blended.
- 7.
Carefully pour the cheesecake mixture over the pineapple layer in the pan.
- 8.
Bake for 55-60 minutes or until the edges are set and center slightly jiggles.
- 9.
Cool completely before refrigerating for at least 4 hours, preferably overnight.
- 10.
Carefully run a knife around the edges before releasing the springform, then invert onto a serving platter.
