Who doesn’t love a dessert that’s as delightful to look at as it is to eat? This Pineapple Upside-Down Cheesecake combines the tropical charm of pineapple with the creamy indulgence of cheesecake. It’s the perfect blend of sweet, tangy, and rich flavors in every bite. Whether you’re a cheesecake connoisseur or simply craving something new and exciting, this recipe will hit the spot.

Let me just say, if you’ve been hunting for a dessert that’s guaranteed to impress, this is the one. And the best part? It’s much easier to make than it looks! Keep reading for everything you need to know to create this show-stopping dessert.

Why You’ll Love This Pineapple Upside-Down Cheesecake

This recipe is all about the perfect balance of flavors and textures. The tangy pineapple, buttery caramelized sugar, and velvety cheesecake come together in a way that feels indulgent yet light. The graham cracker crust adds a satisfying crunch to complement the creaminess. And let’s not forget the presentation—those golden pineapple rings and pops of maraschino cherries make it a true centerpiece dessert.

Reasons to Love This Recipe

A Stunning Presentation: The vibrant pineapple and cherry topping make it a feast for the eyes.
A Balance of Sweet & Tangy: The pineapple and cream cheese pairing is irresistible.
Perfect for Any Occasion: From dinner parties to casual gatherings, this cheesecake is always a hit.

Ingredients You’ll Need For Pineapple Upside-Down Cheesecake

Here’s a quick rundown of what goes into this tropical masterpiece:

1- For the Topping:

5 tbsp melted butter
2 tbsp brown sugar
2 (8-ounce) cans pineapple slices
7 maraschino cherries, chopped

2- For the Crust:

1 cup graham cracker crumbs
3 tbsp white sugar
Melted butter (just enough to hold the crust together)

3- For the Cheesecake Filling:

3 (8-ounce) tubs cream cheese, softened
3/4 cup white sugar
3/4 cup sour cream
2 tsp vanilla extract
3 whole eggs

Tools You’ll Need

9-inch springform pan
Hand or stand mixer
Spatula
Mixing bowls
Baking sheet (to catch any drips)
Cooling rack

How to Make Pineapple Upside-Down Cheesecake

Let’s break it down step by step so you can whip this up with ease:

1. Prepare the Topping

Preheat your oven to 350°F (175°C). Combine the melted butter and brown sugar in a small bowl, then spread the mixture evenly across the bottom of a greased 9-inch springform pan. Arrange the pineapple slices on top, and place chopped maraschino cherries in the center of each slice.

2. Make the Crust

In a separate bowl, mix the graham cracker crumbs and 3 tablespoons of sugar. Add just enough melted butter so the mixture holds together when pressed. Press this crust firmly over the pineapple layer in the pan.

3. Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese and 3/4 cup of sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully combined. Beat in the eggs one at a time, ensuring a silky texture.

4. Assemble the Cheesecake

Pour the cheesecake batter over the pineapple and graham cracker crust layers in the springform pan. Use a spatula to smooth out the top.

5. Bake

Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 50–60 minutes. The cheesecake is ready when the center is just set. Remove from the oven and let it cool to room temperature on a cooling rack.

6. Chill & Serve

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. When ready to serve, carefully invert the cheesecake onto a serving plate so the pineapple topping is on display. Slice, serve, and savor every bite!

What to Serve With Pineapple Upside-Down Cheesecake

This cheesecake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, try serving it alongside coconut-flavored ice cream or a refreshing fruit salad. A hot cup of coffee or a cold glass of iced tea makes a perfect companion to balance out the sweetness.

Tips for Making the Best Pineapple Upside-Down Cheesecake

Room-Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature for a smooth batter.
No Cracks: Avoid overmixing the batter, and bake the cheesecake in a water bath for an ultra-smooth, crack-free surface.
Refrigerate Thoroughly: This cheesecake needs time to set. Don’t rush the chilling process!

Storage Instructions

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezer: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Let it thaw in the fridge before serving.

FAQ

1. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works beautifully here. Just be sure to slice it thinly for even layering.

2. Can I make this cheesecake gluten-free?
Yes! Simply substitute the graham cracker crumbs with gluten-free crumbs.

3. Do I need a springform pan?
A springform pan is highly recommended for easy removal, but you can use a regular cake pan lined with parchment paper in a pinch.

Conclusion

This Pineapple Upside-Down Cheesecake is the ultimate fusion of two classic desserts. It’s sweet, tangy, creamy, and just plain delicious. Whether you’re serving it at a family gathering or treating yourself, it’s bound to steal the show.

If you loved this recipe, don’t forget to leave a review and share your photos on Pinterest—I can’t wait to see your creations! Looking for more tropical dessert inspiration? Check out my Tropical Mango Cheesecake Delight for another fruity cheesecake twist or these Easy Lemon Coconut Cheesecake Cookies for a bite-sized treat packed with flavor.

Enjoy every bite of this tropical delight!

Nutritional Information (Per Serving):

Calories: ~350
Protein: 6g
Fat: 23g
Carbohydrates: 29g
Sugar: 23g