Pineapple Upside-Down Cheesecake
Creamy cheesecake meets caramelized pineapple in this stunning upside-down dessert. Perfect for parties, holidays, and tropical-inspired celebrations.
Ingredients
For the Pineapple Topping
- ½ cup brown sugar
- 6-8 pineapple rings (canned or fresh)
- 6-8 maraschino cherries
- ¼ cup unsalted butter, melted
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
Instructions
1. Prepare the Pineapple Layer
- Preheat the oven to 325°F (163°C).
- Grease a springform pan.
- Sprinkle brown sugar evenly over the bottom.
- Arrange pineapple rings in a single layer and place a cherry in each center.
- Drizzle melted butter over the fruit.
2. Make the Crust
- Mix graham cracker crumbs with melted butter.
- Press the mixture gently over the pineapple layer.
- Freeze for 10–15 minutes to help it firm up.
3. Prepare the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing slowly.
- Add sour cream and vanilla; mix until creamy and combined.
4. Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust and pineapple layer.
- Smooth the top with a spatula.
5. Bake
- Place the springform pan in a water bath.
- Bake for 60–70 minutes, until the center is almost set but slightly jiggly.
6. Cool and Chill
- Turn off the oven, crack the door, and let it cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
7. Invert and Serve
- Run a knife around the edge.
- Release the springform pan.
- Carefully invert the cake onto a serving plate to reveal the caramelized pineapple topping.
Notes
- For the cleanest slices, chill overnight before serving.
- Canned pineapple produces the most consistent results.
- Always invert carefully to keep the fruit layer intact.