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- 1 Tasse Graham Cracker Krümel - 1/4 Tasse ungesalzene Butter, geschmolzen - 1 Tasse Frischkäse, weich - 1/2 Tasse Zucker

Pineapple Upside-Down Cheesecake with Caramelized Pineapple

Entdecke, wie du einen köstlichen Pineapple Upside-Down Cheesecake mit Ananas zubereiten kannst, der garantiert für Begeisterung sorgt! Diese perfekte Kombination aus cremigem Käsekuchen und karamellisierten Ananas wird deine Gäste beeindrucken. In diesem einfachen Rezept erfährst du, welche Zutaten du benötigst und bekommst eine Schritt-für-Schritt-Anleitung, um dieses traumhafte Dessert selbst zu kreieren. Klicke jetzt und verwöhne deinen Gaumen!
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Zutaten
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup brown sugar

1 can (about 15 oz) pineapple slices in juice, drained

1 cup cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1 teaspoon cornstarch

1/4 cup unsweetened coconut flakes (optional, for added texture)

Fresh mint leaves for garnish (optional)

Anleitungen
 

Prepare the crust: Preheat your oven to 180°C (350°F). In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust layer.

    Caramelize the pineapple: In a skillet over medium heat, place the drained pineapple slices. Cook them for about 3-4 minutes on each side until they start to caramelize, becoming golden brown. Remove from heat and set aside.

      Assemble the bottom layer: Carefully lay the caramelized pineapple slices over the graham cracker crust in the springform pan, arranging them evenly and adding any leftover syrup from the skillet for extra flavor.

        Make the cheesecake batter: In a large mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Then, add the sour cream and cornstarch, mixing until well combined. If using coconut flakes, fold them into the batter.

          Pour the cheesecake mixture: Gently pour the cheesecake batter over the caramelized pineapple layer in the springform pan, spreading it evenly.

            Bake: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar.

              Chill: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

                Serve: To serve, gently run a knife around the edges of the cheesecake and remove the sides of the springform pan. Invert the cheesecake onto a serving plate, allowing the pineapple to be on top.

                  - Presentation Tips: Garnish the top with fresh mint leaves for a pop of color and serve slices with a drizzle of the leftover caramelized syrup for added sweetness.

                    Prep Time: 20 minutes | Total Time: 6 hours | Servings: 8