This decadent dessert features a caramelized layer of pineapple rings on the bottom, topped with a creamy cheesecake filling.
Ingredients:
- For the Caramel and Pineapple Layer:
- 1 cup packed brown sugar
- 1/4 cup butter
- 1 (20 ounce) can sliced pineapple rings, drained (reserve 1/4 cup juice)
- 1 tablespoon cornstarch
- 1/4 cup water
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions:
- Make the Caramel and Pineapple Layer:
- Preheat oven to 350°F (175°C).
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook, stirring constantly, until the mixture is bubbly and golden brown.
- Arrange pineapple rings in an even layer in the bottom of a 9-inch springform pan. Pour the caramel mixture over the pineapple.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Gradually add sugar, beating until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and flour until just combined.
- Bake the Cheesecake:
- Pour the cheesecake batter evenly over the pineapple and caramel layer.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another 15 minutes to cool slightly.
- Run a knife around the edges of the springform pan to loosen the cheesecake.
- Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Serve:
- To serve, carefully run a knife around the edges of the springform pan again.
- Invert the cheesecake onto a serving plate.
- The caramel and pineapple should be on top.
- Cut into slices and enjoy!