Prep: 30 mins
Cook: 90 mins
Chill Time: 3 hrs
Total: 5 hrs
Servings: 16 servings
This recipe has everything you love about a classic pineapple upside down cake in the rich, creamy form of a decadent cheesecake!
The cheesecake starts with a traditional graham cracker crust that is filled with a cream cheese batter. When it comes out of the oven, that's when things get really exciting. A can of pineapple slices in heavy syrup is drained and used to create a topping for the cheesecake. Then the pineapple rings are arranged like a typical upside down cake, with maraschino cherries inside each ring. The result is a stunning dessert that looks like it came from a restaurant or bakery.
Ingredients
For the Cheesecake:
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1 1/3 cups graham cracker crumbs
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1 1/2 cups sugar
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1/4 cup butter, melted
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3 (8-ounce) packages cream cheese, at room temperature
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2 tablespoons all-purpose flour
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3 large eggs
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1 large egg yolk
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2 teaspoons pure vanilla extract
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3 tablespoons heavy cream
For the Topping:
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1 (20-ounce) can pineapple slices in heavy syrup
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1 (1-ounce) packet unflavored gelatin
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2 tablespoons orange juice, or water
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8 maraschino cherries
Steps to Make It
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Gather the ingredients.
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Make the crust. Combine the graham cracker crumbs, 1/4 cup of the sugar, and melted butter.
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Press the mixture evenly on the bottom and halfway up the side of a lightly buttered 9-inch springform pan. Chill while preparing the next steps.
Tip
When making cheesecakes, line the springform pan with foil to prevent leaks.
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Make the cheesecake filling. Beat the cream cheese in a large bowl until smooth; blend in 1 1/4 cups of the remaining sugar, and the flour. Beat with an electric mixer until light and fluffy.
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Add the eggs and egg yolk, 1 at a time, beating well after each addition. Stir in the vanilla and cream.
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Pour into the prepared crust and smooth the top. Bake in a 450 F oven for 10 minutes. Lower temperature to 250 F and bake 1 hour and 20 minutes longer.
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Remove cake from the oven and cool completely on a wire rack.
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Make the topping. Drain the juice from the can of pineapple slices into a small bowl. Set aside pineapple slices.
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In a small saucepan, combine the reserved syrup from the can of pineapples with the orange juice or water. Sprinkle gelatin over the juices to soften, about 5 minutes. Heat over very low heat, stirring often, until gelatin clears and dissolves. Chill until syrupy but not set.
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Cut 4 of the reserved pineapple slices in half and arrange around the edge on top of cake. Place one whole pineapple ring in the center. (Reserve remaining pineapple slices for another use.)
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Spoon the chilled pineapple topping over to cover the center of the cake. Place maraschino cherries in the center of each pineapple ring.
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Chill for at least three hours or until topping is set. Remove the side of the springform pan before slicing and serving.
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Enjoy!
Nutrition Facts | |
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Servings: 16 | |
Amount per serving | |
Calories | 331 |
% Daily Value* | |
Total Fat 19g | 25% |
Saturated Fat 11g | 54% |
Cholesterol 108mg | 36% |
Sodium 200mg | 9% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 1g | 2% |
Total Sugars 28g | |
Protein 7g | |
Vitamin C 5mg | 23% |
Calcium 64mg | 5% |
Iron 1mg | 4% |
Potassium 148mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |