Name: Pineapple Upside-Down Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1/4 cup unsalted butter, melted (for topping); 1/2 cup packed light brown sugar; 7-9 pineapple slices (canned or fresh); Maraschino cherries; 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/2 cup unsalted butter, melted (for crust); 24 ounces cream cheese, softened; 1 cup granulated sugar (for filling); 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/4 cup all-purpose flour

Why You’ll Love Pineapple Upside-Down Cheesecake Recipe

This dessert offers the best of both worlds—tangy, juicy pineapple balanced by the smooth texture of cheesecake. The visual appeal of the caramelized pineapple and bright red cherries makes it an ideal centerpiece for gatherings. It’s surprisingly easy to make and can be prepared in advance, making it both practical and impressive. Whether you’re a fan of fruity desserts or a cheesecake enthusiast, this recipe hits all the right notes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pineapple Topping:

1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
7-9 pineapple slices (canned or fresh)
Maraschino cherries

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour

Directions

Prepare the Pineapple Topping:

Preheat the oven to 350°F (175°C).
Pour melted butter into a 9-inch springform pan and spread evenly over the bottom.
Sprinkle brown sugar over the butter.
Arrange pineapple slices over the sugar and place a maraschino cherry in the center of each slice.

Make the Crust:

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly over the pineapple layer to form an even crust.

Prepare the Cheesecake Filling:

Beat cream cheese in a large bowl until smooth.
Add granulated sugar and mix well.
Add eggs one at a time, mixing thoroughly after each addition.
Stir in vanilla extract and sour cream.
Mix in flour until just combined.

Assemble and Bake:

Pour the cheesecake filling over the crust, smoothing the top.
Place the springform pan on a baking sheet to catch any drips.
Bake for 60–70 minutes, or until the center is set but slightly jiggly.

Cool and Serve:

Remove from the oven and let cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Before serving, run a knife around the pan’s edge and carefully invert the cheesecake onto a serving plate.
Slice and enjoy.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 70 minutes
Total Time: 6 hours (including cooling and chilling)
Servings: 12 slices

Variations

Tropical Twist: Add shredded coconut to the crust or filling for extra island flavor.
Rum Infusion: Replace a tablespoon of vanilla extract with spiced rum for an adult version.
Mini Cheesecakes: Use a muffin tin to create individual servings.
Crust Variation: Try using crushed vanilla wafers or shortbread cookies instead of graham crackers.
Fruit Swap: Substitute pineapple with peaches or mango slices for a different take.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 5 days. To maintain texture and flavor, keep it tightly wrapped or in an airtight container. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. This dessert is best served cold; reheating is not recommended.

FAQs

How do I prevent cracks in my cheesecake?

Use room-temperature ingredients, avoid over-mixing the batter, and allow the cheesecake to cool slowly after baking.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works beautifully—just be sure to slice it thinly for even caramelization.

Do I need a water bath for baking this cheesecake?

It’s not required for this recipe, but you can use one for a creamier texture and to reduce the risk of cracks.

Can I make this cheesecake ahead of time?

Absolutely. It actually tastes better after chilling overnight, so it’s perfect for make-ahead prep.

What’s the best way to invert the cheesecake?

After chilling, run a knife around the edge, place a serving plate on top, and flip quickly and carefully.

Can I use a different pan if I don’t have a springform?

A deep 9-inch cake pan can work, but removal will be more difficult. Line it with parchment for easier flipping.

Is it okay to leave out the cherries?

Yes, the cherries are decorative and optional, but they add a nice pop of color and flavor.

Can I reduce the sugar in the recipe?

You can slightly reduce the sugar in the filling, but be cautious as it may affect the taste and texture.

How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when shaken. It will firm up as it cools.

What’s the best way to slice this cheesecake?

Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts.

Conclusion

Pineapple Upside-Down Cheesecake is a deliciously unique dessert that brings together tropical charm and creamy indulgence. Its stunning appearance and balanced flavors make it a crowd-pleaser every time. Whether you’re making it for a special occasion or simply to treat yourself, this dessert promises to deliver a memorable and satisfying experience.