Pineapple Upside-Down Cheesecake Recipe
Introduction
This Pineapple Upside-Down Cheesecake combines the tropical sweetness of pineapple with the rich creaminess of white chocolate cheesecake. It’s a delightful twist on two classic desserts, perfect for special occasions or a decadent treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups crushed pineapple, drained
- 1/2 cup pineapple chunks
- 1/4 cup chopped pecans
- 1/4 cup white chocolate, melted
Instructions
- Step 1: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until just combined.
- Step 3: Gently fold in the drained crushed pineapple to the cream cheese mixture. Pour this batter evenly over the prepared crust in the springform pan.
- Step 4: Bake for 60 to 70 minutes, or until the center is set and the top is a light golden brown. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Step 5: Before serving, top the cheesecake with pineapple chunks and chopped pecans. Drizzle the melted white chocolate over the top for a beautiful finishing touch.
Tips & Variations
- Make sure the pineapple is well-drained to prevent extra moisture that could affect the cheesecake’s texture.
- Substitute pecans with toasted almonds or walnuts for a different nutty flavor.
- Use white chocolate chips and melt them in the microwave in short bursts to avoid burning.
- For a more pronounced pineapple flavor, brush a thin layer of pineapple juice on the crust before pouring the batter.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow slices to come to room temperature or warm briefly in the microwave on low power for 10-15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pineapple for this recipe?
Yes, canned pineapple works well. Just be sure to drain it thoroughly to avoid excess liquid in the cheesecake batter.
Is it necessary to use a springform pan?
While not absolutely required, a springform pan makes removing the cheesecake easier and helps maintain its shape without damaging the crust or sides.
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Pineapple Upside-Down Cheesecake Recipe
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
Description
This Pineapple Upside-Down Cheesecake combines a classic creamy cheesecake with tropical pineapple flavors and a crunchy graham cracker crust. Enhanced with white chocolate drizzle and pecans, it’s a perfect dessert for any occasion that offers a delightful balance of sweetness, tanginess, and texture.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups crushed pineapple, drained
Toppings
- 1/2 cup pineapple chunks
- 1/4 cup chopped pecans
- 1/4 cup white chocolate, melted
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Mix until the ingredients are well incorporated, then press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese together with 1 cup of granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract until the mixture is uniform.
- Incorporate pineapple: Gently fold in the drained crushed pineapple into the cream cheese batter, mixing just enough to combine without deflating the mixture.
- Assemble and bake: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top. Bake in the preheated oven for 60-70 minutes until the center is set and the top turns lightly golden brown.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it fully set and develop flavors.
- Add toppings before serving: Just before serving, arrange the pineapple chunks and chopped pecans on top of the cheesecake. Finally, drizzle with melted white chocolate for added sweetness and a beautiful finish.
Notes
- Ensure the pineapple is well drained to prevent excess moisture in the cheesecake.
- Use room temperature cream cheese for a smoother batter.
- Chilling overnight improves texture and flavor development.
- The white chocolate drizzle can be replaced or omitted depending on preference or dietary needs.
- For easier removal, run a knife around the edges of the springform pan before unlocking.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple upside-down cheesecake, pineapple cheesecake, white chocolate cheesecake, tropical dessert, creamy cheesecake, graham cracker crust
