Description
This Pineapple Upside-Down Cheesecake combines the tropical sweetness of pineapple with a creamy white chocolate-infused cheesecake filling atop a buttery graham cracker crust. The dessert offers a luscious texture with a hint of tangy sour cream and a crunchy pecan topping, making it an elegant and delicious treat perfect for any occasion.
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
Topping
- 1/2 cup pineapple chunks
- 1/4 cup chopped pecans
- 1/4 cup white chocolate, melted
Instructions
- Prepare the Oven and Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust layer.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese together with 1 cup of granulated sugar until the mixture is smooth and creamy. Add eggs one at a time, beating thoroughly after each addition to ensure a uniform texture. Mix in the sour cream and vanilla extract until fully incorporated.
- Add Pineapple to Batter: Gently fold the drained crushed pineapple into the cheesecake batter, distributing it evenly without overmixing.
- Assemble and Bake: Pour the cream cheese pineapple mixture over the prepared graham cracker crust in the springform pan. Place it into the preheated oven and bake for 60 to 70 minutes, or until the cheesecake center is set and the top has a light golden brown shade.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it set completely.
- Finish and Serve: Before serving, evenly top the cheesecake with pineapple chunks and chopped pecans. Drizzle the melted white chocolate over the top to add a decorative and flavorful finish.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Drain the crushed pineapple well to prevent excess moisture in the cheesecake.
- Use a springform pan for easy removal of the cheesecake after baking.
- Allow ample chilling time to achieve the best texture and flavor.
- White chocolate can be substituted with dark or milk chocolate based on preference.
