Description
This Pineapple Upside-Down Cheesecake combines the tropical sweetness of pineapple with a rich and creamy white chocolate-infused cheesecake, all resting on a buttery graham cracker crust. Baked to perfection and topped with pineapple chunks, pecans, and melted white chocolate, this dessert is a delightful twist on the classic pineapple upside-down cake.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups crushed pineapple, drained
Toppings
- 1/2 cup pineapple chunks
- 1/4 cup chopped pecans
- 1/4 cup white chocolate, melted
Instructions
- Preheat and Prepare Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Mix Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the sour cream and vanilla extract until just combined.
- Add Pineapple: Gently fold in the drained crushed pineapple to the cream cheese mixture, ensuring even distribution without overmixing.
- Assemble and Bake: Pour the cream cheese and pineapple mixture over the prepared crust in the springform pan, smoothing the top. Bake in the preheated oven for 60 to 70 minutes or until the center is set and the top is lightly browned.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to set completely and develop flavors.
- Add Toppings: Just before serving, top the chilled cheesecake with pineapple chunks and chopped pecans. Drizzle melted white chocolate over the toppings for a decadent finish.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in your batter.
- Drain the crushed pineapple thoroughly to prevent excess moisture in the cheesecake.
- Chilling the cheesecake overnight improves texture and flavor development.
- Use a springform pan for easy removal of the cheesecake.
- For a firmer top and edges, check the cheesecake doneness by gently shaking the pan; the center should jiggle slightly.
- White chocolate can be melted in a microwave-safe bowl in 20-second intervals, stirring in between for smooth melting.
