Description
This show-stopping Pineapple Upside-Down Cheesecake brings together the nostalgic charm of pineapple-ring dessert with the rich, creamy indulgence of cheesecake. A layer of glazed pineapples and cherries sits beneath a silky cheesecake filling perched on a buttery graham-cracker crust — perfect for celebrations, special occasions, or when you simply want dessert to make an impression.
Ingredients
For the Pineapple Layer
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¼ cup (≈ 60 g) unsalted butter, melted
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½ cup (≈ 100 g) packed light or dark brown sugar
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8–10 canned pineapple rings, drained and patted dry
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8–10 maraschino cherries, drained
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1 cup (≈ 110 g) graham cracker crumbs (for the crust layer above pineapple)
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2 Tbsp granulated sugar
For the Cheesecake Layer
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24 oz (≈ 675 g) full-fat cream cheese (room temperature)
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1 cup (≈ 200 g) granulated sugar
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3 Tbsp all-purpose flour
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½ cup (120 g) sour cream (room temperature)
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⅓ cup (≈ 80 ml) pineapple juice, reserved from the drained pineapple
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2 tsp vanilla extract
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3 large eggs, room temperature
Instructions
Preheat the oven to 325 °F (163 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, combine the melted butter and brown sugar; spread evenly on the bottom of the pan.
Arrange the pineapple rings over the butter-sugar layer, placing a cherry in the centre of each ring.
In another bowl, mix graham cracker crumbs, granulated sugar, and a little melted butter (optional), then sprinkle or press gently over the pineapple layer to form a thin crust above the fruit.
In a large mixing bowl (or stand mixer), beat softened cream cheese until smooth.
Add granulated sugar and flour, mixing on low until combined.
Add sour cream, pineapple juice, and vanilla extract, mixing until smooth.
Add eggs one at a time, mixing on low after each until combined (avoid over-mixing to prevent cracks).
Pour the cheesecake filling evenly over the pineapple and crumb layer.
Bake for 55–65 minutes, or until edges are set and the centre is slightly jiggly (it will firm up while cooling).
Turn off the oven, prop the door open, and cool the cheesecake in the oven for ~30 minutes.
Remove and allow to cool completely at room temperature.
Cover and refrigerate for at least 4 hours, ideally overnight, until fully chilled and set.
Run a knife around the edge of the pan to loosen.
Remove the springform ring and invert the cheesecake onto a serving plate so the pineapple layer faces up.
Slice into 12 pieces and serve chilled with optional whipped cream, cherries, or caramel drizzle.
Notes
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Bring cream cheese, sour cream, and eggs to room temperature for a smoother filling.
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Mix on low speed to avoid incorporating air — this helps prevent cracks.
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Allow full chilling time for proper texture; rushing leads to a softer centre.
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Drying the pineapple and cherries helps prevent soggy bottoms.
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Loosening with a knife and chilling before removing the pan gives clean edges.
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 36g
- Sodium: 220mg
- Protein: 7g
- Cholesterol: 110mg