Pineapple-Upside Down Cheesecake Recipe
If you’re hunting for the ultimate show-stopping dessert, you simply cannot miss the Pineapple-Upside Down Cheesecake. Imagine the caramelized, buttery perfection of a classic pineapple-upside down cake fused with the velvety, tangy creaminess of a rich New York-style cheesecake. Each slice delivers the sunshiny sweetness of pineapple, a pop of cherry, and a decadently smooth filling—all nestled on a tender graham cracker crust. This dazzling bake is stunning straight from the pan and promises to bring joy (and maybe a little nostalgia) to any get-together.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, everyday ingredients can transform into a Pineapple-Upside Down Cheesecake that looks like you spent all day in the kitchen. Every component plays its part in the magic—from the tang of pineapple to the crunch of graham cracker. Here’s what you’ll need and why each one matters:
- Unsalted Butter (7 tbsp, divided): Essential for flavor and that irresistible golden crust on both your pineapple layer and graham base.
- Light Brown Sugar (½ cup, for pineapple layer + 1 cup for filling): Adds deep caramel-like sweetness, especially when paired with butter for the signature topping.
- Canned Pineapple Slices (10): The sweet, juicy stars of the show; pat them dry for the perfect sticky topping.
- Maraschino Cherries (13): These cheerful red beauties add color and a burst of classic flavor in every bite.
- Graham Cracker Crumbs (1 cup): The secret to a crisp, toasty crust that stands up to the creamy filling.
- Sugar (3 tbsp): A little extra sweetness in the crust helps the graham flavor to shine.
- Cream Cheese (24 oz, room temp): For a velvety, tangy cheesecake that holds its shape but stays lusciously soft.
- All-Purpose Flour (3 tbsp): Just enough to stabilize the cheesecake for that perfect, creamy texture.
- Sour Cream (½ cup, room temp): Adds distinctive tang and lightness to the filling—never skip it!
- Pineapple Juice (6 tbsp, reserved from can): Deepens the tropical notes in every bite of the creamy filling.
- Vanilla Extract (2 tsp): The aromatic backbone that ties all the sweet elements together.
- Large Eggs (3, room temp): For structure and that ultra-smooth, custardy cheesecake core.
How to Make Pineapple-Upside Down Cheesecake
Step 1: Prepare the Pan and Make the Pineapple Layer
First things first: get your oven preheating to 300°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides, which will help everything release later. In a small bowl, stir together 4 tablespoons of the melted butter with half a cup of brown sugar, then spread this buttery mixture evenly over the parchment. Pat your pineapple slices dry so the topping isn’t watery. Arrange the pineapples and nestle a maraschino cherry into each ring—don’t forget to tuck some along the edges for a stunning look!
Step 2: Create the Graham Cracker Crust
Stir together your graham cracker crumbs, 3 tablespoons sugar, and the remaining 3 tablespoons melted butter until the mixture looks like damp sand. Sprinkle this over the arranged pineapple layer and gently press it down—just enough so the crust will hold together, but not so tightly that you squish the fruit. This reverse layering is how you get that beautiful “upside-down” reveal.
Step 3: Prepare the Water Bath
Place the springform pan in the middle of a large sheet of foil and fold it up and around the sides—this protects your crust from water seepage. This step is a little fiddly but absolutely crucial to achieving an even, creamy bake for your Pineapple-Upside Down Cheesecake. Set the foil-wrapped pan aside while you make the filling.
Step 4: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese, 1 cup of brown sugar, and the flour together on low speed. Low and slow is key! You want to minimize air so your cheesecake won’t crack. Once smooth, mix in the sour cream, reserved pineapple juice, and vanilla, scraping the bowl as you go. Add eggs one at a time, stirring each just until blended for the silkiest texture.
Step 5: Assemble and Bake
Pour the cheesecake batter gently over the crust. Place your springform pan inside a larger roasting pan, then pour warm water into the roasting pan until it comes about halfway up the sides of your springform pan—this gentle water bath bakes everything evenly. Bake for 1 hour and 5 minutes, until the edges are set but the center still has a slight jiggle.
Step 6: Cool Gradually
Turn off the oven and let the cheesecake sit inside, door closed, for 30 minutes. This gentle cooling helps prevent cracks. Next, crack the door and let it sit for another 30 minutes, so the temperature drops slowly. Remove from the oven, take off the foil, and refrigerate the cheesecake for at least 5–6 hours (overnight is best) so it can set up perfectly.
Step 7: Unmold and Invert
Time for the big reveal! Carefully run a knife around the edge and remove the springform rim. Place a large serving platter on top of the cheesecake (while it’s still upside down in the pan), then flip the whole thing over with confidence. Peel off the bottom of the pan and parchment paper—those glossy pineapples and cherries should be staring up at you, ready to impress.
How to Serve Pineapple-Upside Down Cheesecake
Garnishes
Top your Pineapple-Upside Down Cheesecake with a flourish! A gentle brush of warm pineapple jelly brings extra shine, or scatter a handful of toasted coconut for tropical flair. For a touch of elegance, add delicate curls of white chocolate or a few fresh mint leaves just before serving.
Side Dishes
Pair a slice with lightly sweetened whipped cream or a scoop of coconut ice cream to keep the tropical mood going. For something more refreshing, a simple fruit salad (think kiwi, mango, or orange) balances the rich, creamy cheesecake beautifully.
Creative Ways to Present
Want to wow your guests? Individual mini Pineapple-Upside Down Cheesecakes look adorable arranged on a dessert tray. For a party, cut your cheesecake into bite-sized cubes and thread them onto skewers with extra pineapple and cherries—cheesecake kabobs! If you’re into brunch, tuck a slice next to tropical fruit and a mimosa for festival vibes.
Make Ahead and Storage
Storing Leftovers
Once your Pineapple-Upside Down Cheesecake is set and sliced, store leftovers in an airtight container in the refrigerator. It stays fresh and delicious for up to 4–5 days. Be sure to keep it covered so it doesn’t dry out or pick up any fridge odors. Each chill seems to make those flavors meld and deepen, so it’s just as dreamy the next day.
Freezing
For longer storage, Pineapple-Upside Down Cheesecake can be frozen. After it’s fully chilled and set, slice it (or leave whole), wrap tightly in a double layer of plastic wrap and then foil. Frozen cheesecake keeps beautifully for up to two months. Thaw overnight in the fridge for best texture.
Reheating
While cheesecake is usually served cold or at room temperature, if you crave a gently warmed slice, just let it sit at room temperature for 20–30 minutes. Avoid microwaving—it can make the texture rubbery. If you prefer it slightly warmed, pop a cold slice in a 300°F oven for about 5 minutes.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple works deliciously, but just be sure to slice it thinly and pat it completely dry. Canned pineapple tends to be softer and sweeter, but using fresh adds a bright, natural tang. Reserve some juice from the fresh pineapple or supplement with bottled juice for the filling.
What if I don’t have a springform pan?
A springform pan really does make releasing the Pineapple-Upside Down Cheesecake easy and clean. If you don’t have one, you can use a deep 9-inch cake pan lined with parchment, but take extra care when inverting and releasing the cake to preserve the beautiful topping.
Why does my cheesecake crack, and how can I prevent it?
Cheesecakes crack when they bake or cool too quickly, or if there’s too much air in the batter. Always use low speed when mixing, and follow the gentle cooling process described above for the Pineapple-Upside Down Cheesecake. The water bath helps too. And remember, even if it cracks, it’ll still taste amazing!
Can I make Pineapple-Upside Down Cheesecake ahead for a party?
Absolutely—you can (and should!) make the cheesecake a day in advance. Letting it chill overnight actually improves the flavor and texture, making this a perfect make-ahead dessert for any gathering or celebration.
Is it possible to use gluten-free graham crackers for the crust?
Yes, you can swap in gluten-free graham crackers for a crust that works for gluten-sensitive guests! You might find the crumbs slightly finer, so press them in evenly and add an extra tablespoon of melted butter if needed for cohesion.
Final Thoughts
Lay out your ingredients, put on your favorite playlist, and get ready to create a slice of sunshine! This Pineapple-Upside Down Cheesecake is an unforgettable treat—equal parts nostalgic comfort and showstopping dessert. Try it once, and you might just find yourself reaching for pineapple and cherries every time you want to impress. Go ahead, give it a whirl—you’ll be the hero of your next gathering!
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Pineapple-Upside Down Cheesecake Recipe
- Total Time: 6 hours 35 minutes
- Yield: 1 9-inch cheesecake 1x
- Diet: Vegetarian
Description
Indulge in a decadent dessert with this Pineapple-Upside Down Cheesecake recipe. A fusion of two classic favorites, this dessert features a creamy cheesecake atop a layer of caramelized pineapple and cherries, all nestled within a buttery graham cracker crust.
Ingredients
Pineapple Layer:
- 7 tbsp (98g) unsalted butter, melted, divided
- ½ cup (112g) packed light brown sugar
- 10 canned pineapple slices (reserve the juice)
- 13 maraschino cherries
- 1 cup (134g) graham cracker crumbs
- 3 tbsp (39g) sugar
Cheesecake:
- 24 oz cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- ½ cup (115g) sour cream, room temperature
- 6 tbsp pineapple juice, reserved from the can of pineapple rings
- 2 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
- Make the Pineapple Layer Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Combine 4 tablespoons of melted butter with the brown sugar. Spread this evenly in the bottom of the pan. Pat the pineapple slices dry and arrange them over the brown sugar. Combine graham cracker crumbs, sugar, and melted butter, then spread this mixture over the pineapple slices.
- Prepare the pan for a water bath Set the pan in foil and fold the sides up to the top edges of the pan.
- Make the Cheesecake Beat cream cheese, brown sugar, and flour until smooth. Add sour cream, pineapple juice, and vanilla. Mix in eggs one at a time. Pour batter into crust.
- Bake, cool, and refrigerate the cheesecake. Invert onto a serving platter to reveal the pineapple topping.
Notes
- Ensure cream cheese and sour cream are at room temperature for a smooth batter.
- Properly grease and line the pan to avoid sticking.
- Allow cheesecake to chill thoroughly for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Pineapple, Cheesecake, Dessert, Upside Down, Baking
