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Recipe Directions
Step 1: Prepare the Pineapple Topping
In a saucepan, melt the butter over medium heat.
Add the brown sugar and stir until dissolved and bubbly.
Pour the caramel sauce into the bottom of a greased 9-inch springform pan.
Arrange the pineapple slices on top of the caramel sauce, and place a maraschino cherry in the center of each pineapple slice, if desired.
Step 2: Make the Cheesecake Filling
Preheat the oven to 325°F (160°C).
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, sour cream, heavy cream, and flour until well combined and smooth.
Step 3: Prepare the Crust
In a separate bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan, on top of the pineapple topping.
Step 4: Assemble and Bake the Cheesecake
Pour the cheesecake filling over the crust in the springform pan.
Smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or until completely chilled.
Step 5: Serve and Enjoy
Once chilled, run a knife around the edge of the springform pan to loosen the cheesecake.
Carefully remove the sides of the pan.
Place a serving plate over the top of the cheesecake and carefully invert it to release the pineapple topping.
Slice and serve chilled. Enjoy!
Tips and Tricks
For a boozy twist, you can add a splash of rum to the caramel sauce for the pineapple topping.
Make sure the cream cheese is fully softened before mixing to ensure a smooth and creamy cheesecake filling.
To prevent cracks in the cheesecake, avoid overmixing the batter and be careful not to overbake it. The center should still have a slight jiggle when it’s done baking.
Kitchen Equipment
To make Pineapple Upside-Down Cheesecake, you’ll need:
9-inch springform pan
Saucepan
Mixing bowls
Electric mixer
Baking sheet
FAQ
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple slices instead of canned if you prefer. Just make sure to remove the core and slice the pineapple into rings before arranging them on the caramel sauce.
How long will the cheesecake keep?
Stored in an airtight container in the refrigerator, Pineapple Upside-Down Cheesecake will keep for up to 5 days. However, it’s best enjoyed within the first 2-3 days for optimal freshness.
Can I freeze the cheesecake?
Yes, you can freeze Pineapple Upside-Down Cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Conclusion
With its irresistible combination of caramelized pineapple, creamy cheesecake filling, and buttery graham cracker crust, this Pineapple Upside-Down Cheesecake is a true delight for the senses. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this dessert is guaranteed to impress. So why not treat yourself and your loved ones to a slice of paradise today? Don’t forget to share this recipe with your friends and family, and be sure to subscribe to our blog for more delicious creations. Happy baking!
