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To make Pineapple Upside-Down Cheesecake, gather these ingredients:

Pineapple Upside-Down Cheesecake with Caramelized Pineapple

Indulge in a delicious twist on a classic with my Pineapple Upside-Down Cheesecake! This creamy dessert features caramelized pineapple that adds a delightful sweetness to every bite. Discover the perfect ingredients and step-by-step instructions to make this showstopper. Elevate your dessert game and impress your guests—click through for the full recipe and start baking this mouthwatering treat today!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1 cup cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

2 eggs

1 teaspoon vanilla extract

1 cup fresh pineapple, sliced

1/4 cup brown sugar

2 tablespoons unsalted butter

1/2 teaspoon cinnamon

Whipped cream (for serving)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the crushed graham crackers and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch round springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly.

    Caramelize the Pineapple: In a skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced pineapple, brown sugar, and cinnamon. Cook for about 5-7 minutes, turning occasionally, until the pineapple is soft and caramelized. Set aside to cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream, eggs, and vanilla extract, and mix until fully combined and fluffy.

        Assemble the Cheesecake: Arrange the caramelized pineapple slices evenly over the baked graham cracker crust. Pour the cream cheese filling over the pineapple, spreading it gently to cover completely.

          Bake the Cheesecake: Place the springform pan in the oven and bake for 45-50 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. This prevents cracking.

            Cool and Chill: After an hour, remove the cheesecake from the oven. Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

              Serve: Carefully run a knife around the edge of the springform pan before releasing. Serve slices topped with whipped cream and any remaining caramelized pineapple.

                Prep Time: 20 minutes | Total Time: 6 hours | Servings: 8