Pineapple Upside-Down Cheesecake

This Pineapple Upside-Down Cheesecake is a delicious twist on a classic dessert. It combines the sweet and tangy flavor of pineapple with the creamy texture of cheesecake for a unique and scrumptious treat.

The combination of flavors and textures is sure to please any palate. The cake is easy to make and requires no baking, making it a great choice for a quick and easy dessert.

With its bright colors and sweet taste, this Pineapple Upside-Down Cheesecake is sure to be a hit at any gathering.

Timing For Pineapple Upside-Down Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 8

Yield: 8 slices

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Image Credit: www.myfoodandfamily.com

Ingredients

-Crust:

-1 1/2 cups graham cracker crumbs

-1/4 cup melted butter

-1/4 cup granulated sugar

-Filling:

-2 (8 ounce) packages cream cheese, softened

-1/2 cup granulated sugar

-2 large eggs

-1 teaspoon vanilla extract

-Topping:

-1 (20 ounce) can pineapple slices, drained

-1/2 cup packed light brown sugar

-1/4 cup butter, melted

-Maraschino cherries, for garnish (optional)

Directions

1. Preheat oven to 350°F (175°C).

To make a delicious Pineapple Upside-Down Cheesecake, the first step is to preheat the oven to 350°F (175°C). This is important because it ensures that the cake will bake evenly and have a nice golden-brown color.

2. Grease a 9-inch pan and line the bottom with parchment paper.

Making a pineapple upside-down cheesecake is a delicious and easy way to make a classic dessert. To begin, you will need to grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

This will help the cheesecake to come out of the pan easily when it is finished baking.

3. In a medium bowl, combine melted butter, brown sugar, and ground cinnamon.

Then, in a medium bowl, combine 1/2 cup (120 ml) melted butter, 1/2 cup (100 g) packed light brown sugar, and 1/4 teaspoon (1.25 ml) ground cinnamon.

This mixture will be spread in the bottom of a 9-inch (23 cm) springform pan. Next, arrange pineapple slices on top of the mixture in a single layer.

4. Spread the mixture evenly in the bottom of the prepared pan.

Next, prepare the topping by combining the butter, brown sugar, and pineapple rings in a small bowl. Spread the mixture evenly in the bottom of the prepared pan.

Then, in a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until fully combined.

Image credit: www.cheesecakefactory.com

5. Arrange pineapple slices on top of the mixture.

Spread the mixture evenly in the bottom of the prepared pan. Arrange 1 can (20 ounces/560 g) of pineapple slices on top of the mixture.

In a separate bowl, mix together 2 packages (8 ounces/225 g each) of softened cream cheese, 1/2 cup (115 g) of white sugar, 2 tablespoons (30 ml) of all-purpose flour, and 2 eggs until smooth.

6. In a large bowl, beat together.

Next, in a large bowl, beat together two packages of cream cheese, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth.

Then, line a 9-inch (23 cm) springform pan with parchment paper. Spread the cream cheese mixture evenly in the pan and set aside.

In a separate bowl, combine 1/2 cup of melted butter, 1/2 cup of brown sugar, and 1/2 teaspoon of ground cinnamon. Mix until combined and then spread the mixture over the cream cheese layer.

7. Add 3 large eggs, one at a time, beating until just combined.

Once the mixture is smooth, add 3 large eggs, one at a time, beating until just combined. Finally, pour the batter over the pineapple topping and bake for 40-45 minutes.

8. Pour the cream cheese mixture over the pineapple slices.

Once the cream cheese mixture is ready, pour it over the pineapple slices in the pan. After that, bake the cheesecake for about 30 minutes until the top is lightly browned.

9. Bake for 40-45 minutes, until the cheesecake is set and the edges are lightly browned.

Pour the batter over the pineapple topping and spread evenly. Finally, bake for 40-45 minutes, until the cheesecake is set and the edges are lightly browned. Allow the cheesecake to cool before serving.

10. Let cool completely before inverting onto a serving plate.

The tenth step in making a Pineapple Upside-Down Cheesecake is to let it cool completely before inverting onto a serving plate.

This is an important step because it allows the cheesecake to set and ensures that it will not fall apart when you turn it over. To let it cool, you should remove the cheesecake from the oven and allow it to cool on a wire rack for at least two hours.

Once it has cooled, you can then carefully invert the cheesecake onto a serving plate. Make sure to use a plate that is large enough to accommodate the entire cheesecake.

Once it is inverted, you can then garnish the top with additional pineapple slices and cherries if desired.

11. Serve with whipped cream, if desired. Enjoy!

Bake for 40 minutes or until the center is set. Cool on a wire rack for at least 1 hour. To serve, carefully remove the sides of the pan and invert the cheesecake onto a serving plate. Serve with whipped cream, if desired. Enjoy!

Nutrition Facts (per serving)

Serving Size: 1 slice (1/8 of 9-inch cake)

Calories: 331

Fat: 21g

Saturated Fat: 12g

Trans Fat: 0g

Cholesterol: 85mg

Sodium: 190mg

Carbohydrates: 28g

Fiber: 1g

Sugars: 22g

Protein: 5g

How To Make Pineapple Upside Down Cheesecake Cake | Mother’s Day Dessert

Special Tips

    1. Use room temperature cream cheese for the best results in the cheesecake.
    2. Make sure the pineapple is drained well before adding it to the cake.
    3. Use a springform pan to make it easier to remove the cake from the pan.
    4. Allow the cheesecake to cool completely before inverting onto a cake plate or serving platter.
    5. For an extra special presentation, top the cake with a few pineapple slices.

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