Brûléed Pineapple Upside Down Cheesecake Recipe
House baked Cheesecake topped with brûléed-to-order fresh Pineapple.
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Ingredients
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Cheesecake Base
Cheesecake Filling
Brûléed Pineapple Topping
Method
Cheesecake Base
- 1
Prepare the base
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until set. Remove and let cool.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, granulated sugar, vanilla extract, and mix until combined.
- 4
Add eggs
Add the eggs one at a time, mixing well after each addition. Finally, add the all-purpose flour and mix until just combined.
- 5
Bake the cheesecake
Pour the filling over the cooled crust. Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 6
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Brûléed Pineapple Topping
- 7
- 8
Add brown sugar
Sprinkle the brown sugar over the pineapple slices and continue to cook until the sugar melts and forms a glaze, about 2 minutes.
- 9
Brûlée the topping
Using a kitchen torch, carefully brûlée the pineapple slices until they have a golden caramelized crust. Alternatively, you can place them under a broiler for a few minutes.
