Tropical Upside-Down Pineapple Cheesecake
Indulge in a luscious blend of creamy cheesecake and caramelized pineapple in this tropical upside-down cheesecake. Starting with a buttery graham cracker crust, this dessert boasts a rich, velvety filling, topped with sweet, juicy pineapple slices and crowned with a hint of brown sugar. Perfect for celebrations or a sweet treat at home, this cheesecake is an irresistible addition to your dessert repertoire.
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- ½ cup brown sugar
- ¼ cup pecans or walnuts, chopped (optional)
steps
- 1.
Preheat the oven to 325°F (163°C).
- 2.
In a medium bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar until well combined.
- 3.
Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- 4.
In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla, mixing until fluffy.
- 5.
Add eggs one at a time, beating after each addition. Mix in sour cream until smooth.
- 6.
In a small saucepan, melt the brown sugar with reserved pineapple juice over medium heat, stirring until dissolved.
- 7.
Arrange pineapple slices atop the baked crust, pouring the brown sugar mixture over them. Sprinkle with nuts if desired.
- 8.
Pour the cream cheese mixture over the pineapple layer, smoothing the top.
- 9.
Bake for 60-70 minutes or until the center is set. Turn off the oven and let it cool in the oven with the door ajar for 1 hour.
- 10.
Refrigerate for at least 4 hours before serving. Carefully remove the springform and invert onto a serving plate. Enjoy!
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