Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake: A Sweet Twist on a Classic Dessert

  Pineapple Upside-Down Cheesecake is a delightful fusion of two beloved desserts: the timeless Pineapple Upside-Down Cake and the creamy richness of cheesecake. This dessert takes the best of both worlds and combines them into a show-stopping treat that’s as beautiful as it is delicious. Whether you’re hosting a special occasion or simply indulging in some sweet self-care, join us as we explore the art of creating Pineapple Upside-Down Cheesecake that will have your taste buds dancing with delight.


For the Pineapple Upside-Down Layer:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 can (20 ounces) pineapple slices, drained and juice reserved
  • Maraschino cherries, for garnish

For the Cheesecake Layer:

  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup reserved pineapple juice

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted


Prepare the Pineapple Upside-Down Layer:

  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it’s well combined and has a smooth consistency.
  3. Pour the brown sugar and butter mixture into the bottom of a 9-inch springform pan, spreading it evenly.
  4. Arrange the drained pineapple slices on top of the brown sugar mixture. Place maraschino cherries in the center of each pineapple slice and in between them, if desired.

Create the Crust: 5. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated with the butter.

  1. Press the graham cracker mixture firmly and evenly onto the pineapple layer in the springform pan to create the crust.

Prepare the Cheesecake Layer: 7. In a separate mixing bowl, beat the softened cream cheese until it’s smooth and creamy.

  1. Add the granulated sugar and continue to beat until the sugar is well incorporated.
  2. Mix in the eggs, one at a time, ensuring each egg is fully combined before adding the next.
  3. Stir in the vanilla extract, all-purpose flour, and reserved pineapple juice until the cheesecake batter is smooth and well mixed.

Assemble and Bake: 11. Carefully pour the cheesecake batter over the prepared pineapple layer and crust in the springform pan.

  1. Place the pan on a baking sheet to catch any potential drips.
  2. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  3. Remove the Pineapple Upside-Down Cheesecake from the oven and let it cool to room temperature.

Chill and Serve: 15. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set and chill.

  1. To serve, carefully remove the cheesecake from the springform pan, allowing the pineapple upside-down layer to shine.
  2. Slice, serve, and delight in the sweet twist of Pineapple Upside-Down Cheesecake.

Cook’s Notes:

  • To achieve the classic Pineapple Upside-Down Cake look, you can use pineapple rings and place maraschino cherries in the centers.
  • When slicing the cheesecake, dip your knife in hot water to ensure clean and smooth slices.
  • Customize your cheesecake by adding a sprinkle of toasted coconut on top for extra tropical flavor.
  • Serve your Pineapple Upside-Down Cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

 Pineapple Upside-Down Cheesecake is a sweet and stunning dessert that combines the best of two worlds. With its caramelized pineapple layer, creamy cheesecake, and graham cracker crust, it’s a treat that’s as visually appealing as it is delicious. So, savor each delightful bite of this dessert and let the fusion of flavors transport you to a tropical paradise of sweetness and indulgence.

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