pineapple upside down cheesecake recipe

Written BySheba G Updated On
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The Best pineapple upside down cheesecake recipe

I have been making this pineapple upside down cheesecake for years and it is always a hit with my family. The combination of creamy cheesecake and sweet caramelized pineapple is just perfect. My kids love the fun upside down presentation and I love that it feels like a special treat without being too complicated. This recipe is great for birthdays or holidays but also works well for a weekend dessert. Plus pineapple is a good source of vitamin C so that is a nice bonus.

Pineapple Upside Down Cheesecake

4.7 from 1461 votes

A creamy cheesecake with a caramelized pineapple topping that is baked in a springform pan. The sweet and tangy flavors come together for a dessert that is both elegant and comforting.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Topping

1/4 cup unsalted butter
1/2 cup brown sugar
1 can (20 oz) pineapple rings in juice, drained
Maraschino cherries for garnish

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter

For the Cheesecake Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

👨‍🍳Directions

1Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2Make the topping: Melt butter in a small saucepan over medium heat. Stir in brown sugar until dissolved. Pour into the bottom of the prepared springform pan. Arrange pineapple rings over the sugar mixture in a single layer. Place a cherry in the center of each ring and set aside.
3Make the crust: In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press evenly over the pineapple topping.
4Make the filling: In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream until combined.
5Pour filling over the crust. Place springform pan in a larger baking dish and add hot water until it reaches halfway up the sides of the pan.
6Bake for 50 to 60 minutes or until the center is just set and the edges are lightly golden. Turn off oven and leave cheesecake inside with the door cracked for 1 hour.
7Remove from water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.
8To serve, run a knife around the edge of the pan, then invert onto a serving plate. Slice and enjoy.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 7g

📝Notes

For a lighter version, you can use reduced fat cream cheese. Make sure to drain the pineapple well so the topping is not too watery.

Watch Video Of How Pineapple Upside Down Cheesecake Works

This pineapple upside down cheesecake is always a good idea for any occasion. It works well for family gatherings because it is easy to make ahead and everyone loves the classic flavor combination. I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About Pineapple Upside Down Cheesecake

1. Can I use fresh pineapple instead of canned?

Yes you can use fresh pineapple but you will need to cook it slightly to soften it. Slice the pineapple into rings and simmer in a little butter and brown sugar for about 5 minutes before arranging in the pan.

2. How do I prevent the cheesecake from cracking?

Using a water bath helps keep the cheesecake moist and prevents cracking. Also be sure not to overmix the batter and let it cool slowly in the oven with the door cracked.

3. Can I make this cheesecake ahead of time?

Yes this cheesecake can be made up to 2 days in advance. Keep it covered in the refrigerator and invert it onto a serving plate just before serving.

4. What can I use instead of graham crackers for the crust?

You can substitute crushed vanilla wafers, shortbread cookies, or even crushed pretzels for a salty sweet twist.

5. How do I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 1 month.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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