Description
This Pineapple Upside-Down Cheesecake is the perfect combination of tropical pineapple sweetness, buttery caramel topping, and creamy cheesecake. With a graham cracker crust and a show-stopping presentation, it’s ideal for any occasion—from casual family dinners to elegant celebrations!
Ingredients
Scale
Topping
- 5 tbsp melted butter
- 2 tbsp brown sugar
- 2 (8-ounce) cans pineapple slices
- 7 maraschino cherries, chopped
Crust
- 1 cup graham cracker crumbs
- 3 tbsp white sugar
- Melted butter (enough to bind the crumbs)
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
Instructions
- Prepare the Topping: Preheat oven to 350°F (175°C). Combine melted butter and brown sugar in a small bowl and spread evenly over the bottom of a greased 9-inch springform pan. Arrange pineapple slices on top and add chopped maraschino cherries to the center of each slice.
- Make the Crust: In a bowl, mix graham cracker crumbs and white sugar. Add melted butter until the mixture holds together when pressed. Press this mixture over the pineapple layer.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar in a large bowl until smooth. Mix in sour cream and vanilla extract. Add eggs one at a time, beating just until combined.
- Assemble the Cheesecake: Pour cheesecake batter over the crust and pineapple topping, smoothing the top with a spatula.
- Bake: Place the springform pan on a baking sheet to catch drips. Bake for 50–60 minutes, or until the center is just set. Remove from oven and cool to room temperature on a rack.
- Chill and Serve: Refrigerate for at least 4 hours or overnight. Carefully invert the cheesecake onto a serving plate so the pineapple topping is on top. Slice and enjoy!
Notes
- For a gluten-free version, substitute the graham cracker crumbs with gluten-free crumbs.
- Fresh pineapple can be used instead of canned, but ensure it’s thinly sliced.
- A water bath during baking can help prevent cracks in the cheesecake.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~350
- Sugar: 23g
- Sodium: ~220mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 6g
- Cholesterol: ~100mg
Keywords: Pineapple Upside-Down Cheesecake, tropical cheesecake, pineapple dessert