Description
This dessert blends the tropical sweetness of caramelized pineapple with the creamy richness of cheesecake. A perfect fusion of flavors, it’s an indulgent twist on the classic pineapple upside-down cake that’s sure to impress!
Ingredients
For the Pineapple Topping:
- 4 slices pineapple (fresh or canned)
- 50g (¼ cup) unsalted butter
- 100g (½ cup) brown sugar
- 4 maraschino cherries (optional)
For the Crust:
- 150g (1 ½ cups) graham cracker crumbs (or digestive biscuits)
- 60g (¼ cup) melted butter
- 25g (2 tbsp) sugar
For the Cheesecake Filling:
- 450g (16 oz) cream cheese, room temperature
- 150g (¾ cup) sugar
- 2 large eggs
- 120ml (½ cup) sour cream
- 1 tsp vanilla extract
Instructions
1️⃣ Prepare the Pineapple Topping: In a pan, melt butter and brown sugar over medium heat. Add pineapple slices and cook for 2-3 minutes per side until caramelized. Set aside to cool.
2️⃣ Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a greased 9-inch (23 cm) springform pan. Bake at 175°C (350°F) for 10 minutes. Let cool.
3️⃣ Prepare the Cheesecake Batter: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla extract.
4️⃣ Assemble the Cheesecake: Arrange caramelized pineapple slices over the crust. Place a cherry in the center of each slice. Pour cheesecake batter over the top, spreading evenly.
5️⃣ Bake & Cool: Bake at 160°C (325°F) for 50-55 minutes until set. Turn off the oven and let the cheesecake cool inside for 1 hour before refrigerating for at least 4 hours.
6️⃣ Serve & Enjoy: Once chilled, slice and serve. Optional: drizzle with extra caramel sauce!
- Prep Time: 20 min
- Cook Time: 55 min