Servings: 8 people
Calories: 405kcal
Cost: $15
Equipment
- 9-inch Springform Pan
- Small Saucepan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Rubber Spatula
Ingredients
- 1 medium fresh pineapple or canned pineapple rings
- ½ cup unsalted butter
- ¾ cup brown sugar
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup heavy cream
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tablespoons melted butter (for crust)
Instructions
- Preheat your oven to 325°F and position the rack in the lower third.
- In a small saucepan, melt the butter over medium heat and stir in the brown sugar until dissolved.
- Pour the caramel mixture into a 9-inch springform pan and spread it evenly.
- Arrange the pineapple slices on top of the caramel in your desired pattern.
- Combine the graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter in a bowl, then press this mixture over the pineapple layer in the pan.
- Chill the crust while you prepare the filling.
- Beat the softened cream cheese on medium speed until smooth and fluffy.
- Add the sugar and mix until well combined.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- Stir in the vanilla extract and heavy cream until smooth and slightly glossy.
- Pour the cheesecake filling over the chilled crust without disturbing the pineapple layer.
- Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly.
- After baking, turn off the oven and leave the cheesecake inside for one hour to cool slowly.
- Crack the oven door and let it sit for another 30 minutes before transferring it to the counter to cool completely.
- Refrigerate for at least four hours or overnight before serving.
- To serve, run a thin knife around the edge, release the springform, and flip onto a serving plate.
Notes
This cheesecake can be made a day in advance, allowing flavors to develop. It can also be frozen for up to three months.
Nutrition
Calories: 405kcal | Carbohydrates: 40g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 210mg | Potassium: 140mg | Fiber: 1g | Sugar: 29g | Vitamin A: 12IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 4mg
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