Description
This Pineapple Upside-Down Cheesecake brings together the best of two classic desserts — a rich, creamy cheesecake layered over caramelized pineapple rings and sweet cherries. With a buttery graham cracker crust and a silky vanilla filling, it’s a showstopping tropical treat that’s perfect for holidays, parties, or when you just want an easy recipe that feels like a celebration.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 6 to 8 pineapple rings, canned or fresh
- 6 to 8 maraschino cherries
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
1. Preheat oven to 325°F. Grease a springform pan and sprinkle brown sugar evenly on the bottom. Arrange pineapple rings and place a cherry in the center of each. Drizzle with melted butter.
2. Mix graham cracker crumbs with melted butter. Press over the pineapple layer. Freeze for 10–15 minutes.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing slowly.
4. Add sour cream and vanilla extract. Mix until fully combined and smooth.
5. Pour the cheesecake filling over the crust and pineapple layer. Smooth the top with a spatula.
6. Place pan in a water bath and bake for 60–70 minutes until center is mostly set.
7. Turn off oven, crack the door, and let cheesecake cool gradually for 1 hour.
8. Refrigerate for at least 4 hours or overnight.
9. Once fully chilled, run a knife around the edge, release springform, and carefully invert onto serving plate.
Notes
Use canned pineapple for best caramelization and even slices.
Always bake cheesecake in a water bath to avoid cracks.
Let it chill overnight before flipping to keep the layers intact.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg