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pineapple cheesecake recipe A side-angle view of a whole Tropical Pineapple Upside-Down Cheesecake, inverted onto a white serving plate, with one slice removed to reveal the creamy layers and vibrant pineapple and cherry topping

Tropical Pineapple Upside-Down Cheesecake

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Indulge in a delightful fusion where the nostalgic charm of a classic pineapple upside-down cake meets the rich, creamy luxury of a baked cheesecake. This dessert features a caramelized pineapple and cherry topping over a golden graham cracker crust, all crowned with a velvety smooth vanilla cheesecake filling. It’s a showstopper that’s surprisingly easy to make!

  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • For the Pineapple Topping:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 (20-ounce) can pineapple rings, drained well (reserve 2 tbsp juice if desired)
  • 8-10 maraschino cherries, stems removed, patted dry
  • For the Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8-ounce) packages full-fat cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup reserved pineapple juice (optional, or use milk/cream)
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1/4 cup sour cream, at room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the bottom and sides tightly with heavy-duty aluminum foil to prevent water bath leakage.
  2. To make the pineapple topping, melt 1/2 cup butter and 1/2 cup brown sugar together in a small saucepan over medium heat until smooth and bubbly. Pour this mixture evenly into the bottom of the prepared springform pan. Arrange the drained pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring, and scatter any remaining cherries in between.
  3. For the graham cracker crust, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter in a medium bowl. Mix until well combined and crumbly. Carefully press the crumb mixture evenly over the pineapple topping in the springform pan. Do not press too firmly, just enough to form a compact layer.
  4. In a large bowl using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 1/4 cups granulated sugar, beating until just combined and smooth, scraping down the sides of the bowl as needed.
  5. Beat in the pineapple juice (if using) and vanilla extract until just incorporated. Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Be careful not to overmix after adding the eggs, as this can introduce too much air and cause cracks. Stir in the sour cream until smooth.
  6. Carefully pour the cheesecake batter over the graham cracker crust and pineapple topping in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
  7. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan (this creates a water bath, which helps the cheesecake cook evenly and prevents cracking). Bake for 1 hour to 1 hour 15 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool in the water bath for 1 hour.
  8. Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
  9. When ready to serve, run a thin knife around the edge of the pan before releasing the springform collar. Invert the cheesecake onto a serving plate. The pineapple and cherry topping will now be beautifully displayed on top. Slice and serve chilled.

Notes

For best results, ensure all dairy ingredients are at room temperature for a smooth, lump-free cheesecake. You can substitute the reserved pineapple juice with an equal amount of heavy cream or milk for the cheesecake filling if you prefer. Store leftover cheesecake covered in the refrigerator for up to 5 days. This cheesecake freezes well for up to 2 months; wrap individual slices tightly in plastic wrap and then foil.

  • Author: Fork Haven
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 480
  • Sugar: 45g
  • Sodium: 280mg
  • Fat: 32g
  • Saturated Fat: 19g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 130mg

Find it online: https://forkhaven.com/pineapple-cheesecake-recipe/

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