This Pineapple Upside-Down Cheesecake is a creative mashup of two beloved desserts. It starts with a graham cracker crust, followed by a rich and creamy cheesecake layer. The top (which becomes the bottom when flipped) features a classic pineapple upside-down cake arrangement with golden pineapple rings and bright red maraschino cherries. The result is a show-stopping dessert that combines the best of both worlds - the tangy sweetness of pineapple upside-down cake and the smooth, creamy texture of cheesecake.

Pineapple Upside-Down Cheesecake
Pineapple upside-down cheesecake | Myhomemaderecipe.com

Try this yummy Pineapple Upside Down Cheesecake - it's a great blend of two favorite desserts. This eye-catching treat mixes the old-school charm of pineapple upside down cake with the smooth, rich taste of cheesecake. The result? A dessert that's bound to impress at any get-together or family meal.

What makes this cheesecake special is how we make it. Instead of using a normal springform pan, we're using a skillet to get that classic upside down look. The brown sugar and pineapple turn all caramel-like in the skillet, making a rich, gooey topping that goes great with the creamy cheesecake filling. Plus, the skillet gives it a homey look that will make your dessert stand out.

Whether you're good at baking or just starting out, this recipe is pretty easy to make. With a few key ingredients and some patience, you'll make a dessert that looks as good as it tastes. So let's get into the details and start baking!

What You'll Need

Before we start, let's get all the stuff we need. This recipe uses common items you might already have, plus a few special things. Here's what you need:

For the Pineapple Topping:

  • 1/4 cup unsalted butter
  • 2/3 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained (keep the juice for the filling)
  • Maraschino cherries

The butter and brown sugar make a caramel-like base for the pineapple slices. Make sure to drain the pineapple well, but save that juice - we'll use it in the filling for extra flavor!

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/3 cup unsalted butter, melted

This classic graham cracker crust adds a nice crunch and goes well with the creamy cheesecake. If you can't find ready-made crumbs, just crush whole graham crackers in a food processor.

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup white sugar
  • 3 large eggs
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 cup saved pineapple juice

The cream cheese is the main player here. Make sure it's fully softened to room temperature for a smooth, lump-free filling. The sour cream adds a bit of tang, while the pineapple juice gives the cheesecake a tropical flavor.

How to Make It

Now that we have all our ingredients ready, let's go through the process of making this tasty Pineapple Upside Down Cheesecake.

Making the Pineapple Topping:

  1. Heat your oven to 325°F (165°C).
  2. In a 10-inch cast-iron skillet, melt 1/4 cup butter over medium heat.
  3. Add the brown sugar and cook, stirring all the time, until the sugar melts and the mix is bubbly.
  4. Take it off the heat and put pineapple slices in a single layer over the sugar mixture.
  5. Put a maraschino cherry in the middle of each pineapple slice and in any spaces between slices.

This step makes that classic pineapple upside down look. The heat from the skillet helps the sugar and butter make a yummy caramel that will become the topping of your cheesecake.

Making the Graham Cracker Crust:

  1. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter until well mixed.
  2. Press the mixture evenly over the pineapple slices in the skillet.

The crust acts as a barrier between the pineapple topping and the cheesecake filling. It also adds a nice texture contrast to the smooth cheesecake.

Making the Cheesecake Filling:

  1. In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth.
  2. Add eggs one at a time, beating well after each one.
  3. Stir in sour cream, vanilla extract, and saved pineapple juice.
  4. Pour the filling over the crust in the skillet.

Be careful not to mix the filling too much - this can add too much air and lead to cracks in your finished cheesecake.

Baking and Cooling:

  1. Bake for 50-60 minutes, or until the center is almost set (it should still wiggle a bit when gently shaken).
  2. Take it out of the oven and let it cool on a wire rack for 1 hour.
  3. Put it in the fridge for at least 4 hours or overnight.

Patience is key here - letting the cheesecake cool slowly helps prevent cracks and makes sure it has a perfect texture.

Serving:

  1. When ready to serve, run a knife around the edge of the skillet to loosen the cheesecake.
  2. Put a large serving plate over the skillet and carefully flip it over.
  3. Gently take off the skillet to show your beautiful Pineapple Upside Down Cheesecake!

The big moment! When you take off the skillet, you'll see a beautiful arrangement of caramelized pineapple and cherries on top of your creamy cheesecake.

Tips for a Perfect Pineapple Upside Down Cheesecake

  • Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This helps make a smooth, lump-free filling.
  • Don't Mix Too Much: Mix the cheesecake filling on low speed to avoid adding too much air, which can cause cracks.
  • Don't Overbake: The cheesecake is done when the center is almost set but still jiggly. It will keep setting as it cools.
  • Cool Slowly: Let the cheesecake cool gradually to prevent cracks. After baking, turn off the oven and let it cool inside for an hour before putting it in the fridge.
  • Clean Cuts: For neat slices, dip your knife in hot water and wipe it clean between each cut.

Tasty Changes to Try

While this classic version is hard to beat, feel free to get creative! Here are some yummy changes to think about:

  • Coconut Twist: Mix some shredded coconut into the graham cracker crust for a tropical touch.
  • Citrus Zing: Add lemon or orange zest to the cheesecake filling for a bright, fresh flavor.
  • Nutty Crunch: Sprinkle some chopped macadamia nuts or pecans over the pineapple before adding the crust.
  • Spice It Up: Add a pinch of cinnamon or nutmeg to the crust mixture for a warm, spicy note.
  • Rum Flavor: For a grown-up version, add a splash of rum to the pineapple topping for a piña colada-inspired treat.

Keeping Your Pineapple Upside Down Cheesecake Fresh

If you're lucky enough to have leftovers, here's how to keep them fresh:

Fridge Storage:

Cover the cheesecake tightly with plastic wrap or store in an airtight container. It will stay good in the fridge for up to 5 days.

Freezer Storage:

For longer storage, you can freeze this cheesecake. Wrap it tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. To serve, thaw overnight in the fridge.

A Great Dessert for Any Time

This Pineapple Upside Down Cheesecake is more than just a dessert - it's a real showstopper. Whether you're having a dinner party, celebrating something special, or just treating yourself, this unique mix of flavors and textures is sure to impress.

The tropical sweetness of the pineapple, the rich creaminess of the cheesecake, and the buttery crunch of the graham cracker crust make a perfect blend that will have everyone asking for seconds. Plus, it looks so good that it's a treat for the eyes as well as the taste buds.

So why not give this recipe a try? With a little patience and some love, you'll make a dessert that's sure to become a new favorite. Happy baking!