Upside-Down Pineapple Cheesecake: A Tropical Twist on a Classic Dessert

Serving: Slice and serve this upside-down pineapple cheesecake as a refreshing and decadent treat after dinner. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake also freezes well for up to 2-3 months. To freeze, wrap the cheesecake tightly in plastic wrap and foil before placing it in the freezer. Thaw in the refrigerator before serving.
Variants
Tropical Fruit Variations: For a twist, swap out the pineapple slices for other tropical fruits, such as mango, peaches, or kiwi. Caramelize them the same way and top your cheesecake for a fruity variation.
Coconut Infusion: Add a 1/4 cup of shredded coconut to the crust for a tropical coconut flavor that pairs perfectly with the pineapple.
Caramel Sauce: Drizzle caramel sauce over the finished cheesecake for an extra indulgent treat.
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple works well for the topping. Just peel, core, and slice the pineapple, and then cook it in butter and brown sugar until caramelized.

Q: Can I make this cheesecake in advance?
A: Absolutely! This cheesecake can be made 1-2 days in advance. The longer it sits, the better the flavors meld together.

Q: Can I use a different type of crust?
A: Yes, you can substitute the graham cracker crust with a crushed digestive biscuit crust, shortbread cookie crust, or even an almond crust for a gluten-free option.

Q: Can I freeze the cheesecake?
A: Yes, you can freeze this cheesecake. Let it cool and chill in the fridge first, then wrap it tightly in plastic wrap and foil. When ready to serve, let it thaw in the fridge overnight.

Upside-Down Pineapple Cheesecake brings together the best of both worlds—rich, creamy cheesecake with the delightful tropical sweetness of pineapple. It’s a dessert that’s sure to impress and leave everyone coming back for seconds!