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pineapple upside down cheesecake factory

Pineapple Upside Down Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter, melted
  • 2/3 cup packed brown sugar
  • 1 can (20 oz) pineapple rings, drained and patted dry
  • 7 maraschino cherries, stems removed
  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Melt the butter and brown sugar into a syrup, pour it into a 9-inch springform pan, and arrange the pineapple rings and cherries on top.
  2. Mix the graham cracker crumbs, sugar, and melted butter, then press it over the pineapple layer.
  3. Beat the cream cheese and sugar smooth, mix in the eggs one at a time, then add the sour cream, flour, vanilla, and salt, and pour over the crust.
  4. Bake at 325°F (163°C) in a water bath for 55 to 60 minutes, until the edges are set and the center still jiggles slightly.
  5. Cool, chill until firm, run a knife around the edge, and invert onto a plate before slicing and serving.

Notes

Chill the cheesecake for at least 4 hours, though overnight gives the cleanest slices and the easiest flip. If the caramel seems to be sticking when you try to invert it, warm the bottom of the pan with a hot towel for a minute rather than forcing the flip.