If you love the retro charm of a classic Pineapple Upside-Down Cake and the rich, creamy decadence of cheesecake, then this recipe is for you! The Pineapple Upside-Down Cheesecake is the ultimate dessert mash-up that will wow your friends and family. This dessert beautifully combines the caramelized fruit topping of a traditional upside-down cake with the smooth and velvety texture of cheesecake. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something extraordinary, this recipe will quickly become your go-to dessert.
Ingredients :
For the Pineapple Topping:
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed brown sugar
• 7-8 pineapple rings (fresh or canned, drained)
Maraschino cherries (optional, for center decoration)
For the Crust:
• 1 and 1/2 cups graham cracker crumbs (about 12-14 crackers, crushed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
• 3 packages (8 ounces each) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup pineapple juice (reserved from canned pineapples or fresh)
• 2 tablespoons all-purpose flour (for stability)
Directions :
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