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- 1 cup graham cracker crumbs - 1/4 cup unsweetened shredded coconut - 1/4 cup brown sugar - 1/2 cup unsalted butter, melted

Pineapple Upside-Down Cheesecake with Caramelized Pineapple

Elevate your dessert with this irresistible Pineapple Upside-Down Cheesecake with Caramelized Pineapple! Enjoy a creamy cheesecake topped with golden pineapple rings over a crunchy coconut graham cracker crust. This incredible twist on a classic will have everyone asking for seconds. Follow the simple steps to create your own tropical delight and impress your family and friends. Click through for the full recipe and unleash your inner baker!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup unsweetened shredded coconut

1/4 cup brown sugar

1/2 cup unsalted butter, melted

For the caramelized pineapple topping:

1 fresh pineapple, peeled, cored, and sliced into rings

1/2 cup brown sugar

1/4 cup unsalted butter

1 teaspoon vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

Instructions
 

Prepare the crust:

    In a medium bowl, combine graham cracker crumbs, shredded coconut, brown sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.

      Caramelize the pineapple:

        In a skillet over medium heat, melt the butter and brown sugar together until bubbling. Add the pineapple rings and cook for about 5-7 minutes, flipping occasionally until they are golden brown and caramelized. Stir in the vanilla extract and remove from heat.

          Prepare the cheesecake filling:

            In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the vanilla extract and mix well. Next, add eggs one at a time, mixing well after each addition. Finally, blend in the sour cream and heavy cream until just combined.

              Assemble the cheesecake:

                Arrange the caramelized pineapple rings on top of the cooled crust in the springform pan. Pour the cheesecake filling over the pineapple, spreading it evenly.

                  Bake the cheesecake:

                    Bake in the preheated oven at 325°F (163°C) for about 55-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional 1 hour with the door slightly ajar.

                      Cool and refrigerate:

                        Once cooled, remove the cheesecake from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, or ideally overnight.

                          Serve:

                            Carefully remove the cheesecake from the springform pan. To serve, use a large plate to invert the cheesecake onto it, revealing the beautiful caramelized pineapple topping. Slice and enjoy!

                              Prep Time: 30 minutes | Total Time: 6 hours | Servings: 8-10