Description
A luxurious fusion of a classic pineapple upside-down cake and a creamy cheesecake. Featuring a buttery graham cracker crust and a caramelized fruit topping.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted butter
- 1/2 cup brown sugar
- 4 tbsp melted butter (for topping)
- 1 can (20 oz) pineapple slices
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat oven to 325F. Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan. Bake for 8 minutes then cool.
- Melt 4 tbsp butter with brown sugar in the pan or a skillet. Spread the mixture evenly across the baked crust.
- Arrange pineapple slices on top of the caramel layer in a circular pattern.
- Beat cream cheese and granulated sugar until smooth. Add eggs one by one, then stir in vanilla and sour cream.
- Pour the cheesecake batter over the pineapple slices and smooth the top with a spatula.
- Bake for 50-60 minutes until the edges are set but the center still wobbles slightly.
- Cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Run a knife around the edge and invert the cake onto a serving platter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American