Pineapple Upside-Down Cheesecake
Description
If you love classic pineapple upside-down cake and rich, creamy cheesecake, this Pineapple Upside-Down Cheesecake is the ultimate dessert. It features a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a stunning caramelized topping of pineapple rings and maraschino cherries. As it bakes, the brown sugar and butter create a glossy caramel glaze that soaks into the pineapple, giving every bite a perfect balance of sweet, tangy fruit and creamy cheesecake. This show-stopping dessert is ideal for birthdays, holidays, family gatherings, or whenever you want to impress your guests. Chilled overnight, it slices beautifully and tastes even better the next day.
Recipe Information
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Chilling Time: 6–8 hours (or overnight)
Total Time: About 9 hours
Servings: 10–12 slices
Ingredients
For the Topping
- ¼ cup unsalted butter, melted
- ½ cup light brown sugar
- 8–10 pineapple rings, drained
- 8–10 maraschino cherries, drained
For the Crust
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons pineapple juice (from the can)
Instructions
Step 1: Prepare the Pan
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil if using a water bath.
Step 2: Make the Pineapple Topping
Pour the melted butter into the bottom of the pan and spread it evenly. Sprinkle the brown sugar over the butter. Arrange the pineapple rings neatly on top and place one maraschino cherry in the center of each pineapple ring. Fill any empty spaces with extra cherries or pineapple pieces.
Step 3: Prepare the Crust
In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Carefully press the crumb mixture evenly over the pineapple layer to form the crust.
Step 4: Make the Cheesecake Filling
Using a mixer, beat the softened cream cheese until smooth and creamy. Add the sugar and continue mixing until well combined. Beat in the eggs one at a time, mixing on low speed after each addition. Add the vanilla extract, sour cream, cornstarch, and pineapple juice, mixing just until smooth. Avoid overmixing to prevent cracks.
Step 5: Assemble
Pour the cheesecake batter gently over the prepared crust and smooth the top with a spatula.
Step 6: Bake
Place the springform pan into a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake for 65–75 minutes, or until the edges are set and the center has a slight jiggle.
Step 7: Cool
Turn off the oven and leave the cheesecake inside with the door slightly open for one hour. Remove from the oven and cool completely at room temperature.
Step 8: Chill
Refrigerate for at least 6–8 hours, preferably overnight, to allow the cheesecake to fully set.
Step 9: Invert and Serve
Carefully run a knife around the edges of the pan. Remove the springform ring, place a serving platter over the cheesecake, and carefully invert it so the caramelized pineapple topping is on top. Slice with a warm knife and serve chilled.
Tips for Success
- Use full-fat cream cheese for the creamiest texture.
- Bring all dairy ingredients to room temperature before mixing.
- Drain the pineapple and cherries well to prevent excess moisture.
- Bake in a water bath for a silky, crack-free cheesecake.
- Chill overnight for the cleanest slices and best flavor.
- Wipe the knife clean between each slice for a professional presentation.
Variations
Coconut Pineapple Cheesecake
Add ½ cup toasted coconut to the crust or sprinkle it over the finished cheesecake.
Tropical Cheesecake
Mix diced mango into the cheesecake filling for a fruity twist.
Pecan Caramel Version
Scatter chopped pecans over the brown sugar before arranging the pineapple.
Rum Pineapple Cheesecake
Add 1 tablespoon dark rum to the filling for a rich tropical flavor.
Frequently Asked Questions
Can I use fresh pineapple?
Yes, but canned pineapple rings work best because they are consistently sweet and tender.
How long will it keep?
Store covered in the refrigerator for up to 5 days.
Can I freeze it?
Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Why use a water bath?
A water bath provides gentle, even heat, helping the cheesecake bake evenly while reducing the chance of cracks.
Nutrition (Per Serving)
- Calories: 480 kcal
- Protein: 7 g
- Carbohydrates: 42 g
- Fat: 32 g
- Saturated Fat: 18 g
- Fiber: 1 g
- Sugar: 31 g
- Sodium: 290 mg