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- 1 can of pineapple slices - Brown sugar and unsalted butter

Pineapple Upside-Down Cheesecake

Indulge in a heavenly dessert with this Pineapple Upside-Down Cheesecake recipe! Imagine creamy cheesecake perfectly layered over sweet caramelized pineapple on a buttery crust. Whether you're a beginner or an experienced baker, our easy step-by-step instructions will guide you through making this show-stopping treat. Click through to discover the full recipe and impress your friends and family with your baking skills!
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Ingredients
  

For the Pineapple Topping:

1 can (about 20 oz) pineapple slices, drained (reserve juice)

1/4 cup packed brown sugar

2 tablespoons unsalted butter

For the Cheesecake:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

1 teaspoon lemon juice

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Instructions
 

Preheat your oven to 350°F (175°C).

    In a small saucepan over medium heat, melt the butter and brown sugar together until bubbly. Add the reserved pineapple juice and stir until combined. Remove from heat.

      In a 9-inch springform pan, arrange the drained pineapple slices in a single layer at the bottom. Pour the butter-sugar mixture evenly over the pineapples, ensuring they are well-coated.

        In a mixing bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan over the pineapples to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

          In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually mix in 1/2 cup granulated sugar and the vanilla extract until well incorporated.

            Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and lemon juice until the mixture is creamy and smooth.

              Pour the cheesecake batter over the crust in the springform pan, spreading it evenly.

                Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle (it will firm up as it cools).

                  Once cooked, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour, then remove from the oven and let it cool to room temperature for another 30 minutes.

                    Refrigerate for at least 4 hours, or preferably overnight, to set completely.

                      To serve, gently run a knife around the edges of the springform pan and release it. Invert the cheesecake onto a serving plate, gently lifting off the pan to reveal the caramelized pineapple topping.

                        Prep Time: 30 minutes | Total Time: 6 hours | Servings: 10

                          - Presentation Tips: Garnish with whipped cream and fresh mint leaves for a pop of color. Slice into wedges to showcase the beautiful pineapple topping!