Pineapple Upside-Down Cheesecake

Indulge in the tropical goodness of Pineapple Upside-Down Cheesecake with this delightful dessert recipe! Easy to follow, it combines rich, creamy cheesecake with sweet pineapple and a crunchy graham cracker crust, perfect for any occasion. Whether you're a seasoned baker or just starting out, this recipe will wow your guests. Click through to explore the full instructions and tips to create a stunning sweet adventure that your taste buds won't forget!

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Ingredients

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, drained

1/4 cup sweetened coconut flakes (optional)

1/3 cup maraschino cherries (for topping)

Whipped cream (for serving)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from oven and set aside to cool.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the granulated sugar and vanilla extract and continue to mix until combined.

Add the Eggs: Add the eggs, one at a time, mixing after each addition until just blended. Be careful not to overmix.

Incorporate Pineapple and Coconut: Gently fold in the crushed pineapple and coconut flakes into the cheesecake mixture until evenly distributed.

Pour the Filling onto the Crust: Pour the cheesecake filling over the pre-baked graham cracker crust and spread evenly with a spatula.

Bake the Cheesecake: Bake the cheesecake in the 325°F oven for about 40-45 minutes or until the center is set but still slightly jiggly.

Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool down gradually. Remove from the oven, then refrigerate for at least 4 hours or overnight to fully set.

Decorate: Before serving, carefully remove the cheesecake from the springform pan. Top the cheesecake with maraschino cherries and additional crushed pineapple if desired.

Serve: Slice and serve the cheesecake cold, topped with whipped cream.

Prep Time: 30 minutes | Total Time: 5 hours | Servings: 8

- Tips for Presentation: Serve the cheesecake on a beautiful platter adorned with fresh pineapple slices and mint leaves for a tropical flair. Add a dollop of whipped cream on each slice for an extra indulgent touch.