Description
A decadent twist on the classic pineapple upside-down cake, this cheesecake combines a creamy filling with a caramelized pineapple topping and a buttery graham cracker crust. It’s the perfect dessert for any occasion—tropical, indulgent, and sure to impress your guests.
Ingredients
Scale
- 1 can of pineapple rings (in syrup or juice)
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 2 pounds cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 325°F (163°C). Prepare the graham cracker crust by mixing graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and bake for 8-10 minutes. Set aside to cool.
- In a skillet, melt butter and brown sugar to create the pineapple topping. Add the pineapple rings and cook for 2-3 minutes. Set aside.
- Mix cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla extract, and flour. Mix until combined.
- Arrange the caramelized pineapple on the crust, then pour the cheesecake batter over the top. Bake for 50-60 minutes until set around the edges but slightly jiggly in the center. Let cool, then refrigerate for 4-6 hours or overnight.
- Flip the cheesecake onto a serving platter and serve chilled.
Notes
- For a gluten-free version, use gluten-free graham crackers or almond flour.
- Chill the cheesecake overnight for the best texture and flavor.
- Garnish with fresh mint or extra pineapple slices for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8-10 s
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg