Bruleed Pineapple Upside Down Cheesecake Recipe
House baked Cheesecake topped with brûléed-to-order fresh Pineapple.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Base
Topping
Method
Cheesecake Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Prepare the Cheesecake Base
In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- 3
Mix in Other Ingredients
Add in sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.
- 4
- 5
Combine Base and Crust
Pour the cheesecake batter over the graham cracker crust in the springform pan.
- 6
Bake
Bake in the preheated oven for about 60 minutes, or until the center is set and only slightly jiggly.
- 7
Cool Down
Turn off the oven and let the cheesecake cool inside for an hour before removing.
Brûléed Pineapple Topping
- 8
Prepare the Pineapple
Cut the fresh pineapple into rings or chunks, removing the core.
- 9
- 10
Add Brown Sugar
Sprinkle the brown sugar over the cooked pineapple and continue to cook until the sugar has melted and caramelized.
- 11
Brûlée the Pineapple
Once caramelized, use a kitchen torch to brûlée the top layer of the pineapple for a crispy finish.
- 12
Serve
Slice the cooled cheesecake and top each slice with the brûléed pineapple. Serve with a scoop of vanilla ice cream on the side.
