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This Pineapple Upside-Down Cheesecake is my favorite way to bring a splash of sunshine to any table. Sweet pineapple and cherries meet ultra-creamy cheesecake for a stunning dessert that dazzles every time. Upside-down cakes are fun, but adding a thick cheesecake layer transforms this classic into something unforgettable.
The first time I made this, my family could not believe it was homemade. Now it is always requested for birthdays and summer BBQs.
Ingredients
- Graham cracker crumbs: Give the base the perfect crunch while holding up under a juicy topping. Choose plain honey grahams for best results.
- Unsalted butter: Holds the crust together and provides a rich taste. Opt for fresh butter with no off-smell.
- Brown sugar: Creates a caramelized layer under the fruit. Look for soft, moist light brown sugar for even melting.
- Pineapple rings: Deliver the bright tropical flavor and striking pattern. Use firm canned rings or ripe but not overripe fresh fruit.
- Maraschino cherries: Add classic color and a touch of sweetness. Check the jar to find the brightest, plump cherries.
- Cream cheese: Essential for a rich texture. Always soften it fully for a lump-free batter. Use full-fat for best results.
- Granulated sugar: Provides just the right sweetness without overpowering the tang.
- Sour cream: Introduces a subtle tang that balances the sugary topping. Choose full-fat for creaminess.
- Vanilla extract: Enhances flavor throughout. Real extract always beats imitation for aroma and taste.
- Eggs: Hold the batter together for a silky, sliceable cheesecake. Use fresh large eggs for even consistency.
Instructions
- Prepare the Pan:
- Set your oven to 325 F and line the bottom of your springform pan with parchment or a light coating of butter. Sprinkle brown sugar over the bottom so it is evenly covered. Arrange pineapple rings so they nearly touch and place one cherry at the center of each. Pour on the melted butter to moisten the sugar and fruit.
- Build the Crust:
- Combine graham cracker crumbs with more melted butter in a bowl. Mix until crumbs are evenly damp. Firmly press mixture on top of the pineapple layer in the pan so everything is snug. Freeze for at least ten minutes to set the crust.
- Make the Cheesecake Batter:
- In a large mixing bowl, beat the cream cheese and sugar together with a hand mixer or stand mixer until no lumps remain and the mixture turns fluffy. Crack the eggs in one by one, blending carefully after each so you do not whip in too much air.
- Add Creamy Touches:
- Blend in sour cream and vanilla extract by hand or on lowest mixer setting until smooth and glossy. Scrape down the sides as needed.
- Fill and Smooth:
- Gently pour the cheesecake filling over the pressed crust and fruit. Smooth the surface with an offset spatula for a level finish.
- Bake Low and Slow:
- Place the filled pan into a water bath inside your oven. The steam keeps your cheesecake velvety. Bake for around an hour until the outer edges are set and the very center still jiggles softly.
- Cool Gradually:
- Switch off the oven and crack the door open. Let the cheesecake relax inside the oven for one hour so it does not crack from a sudden temperature shift.
- Chill and Set:
- Remove the pan and slide it into the fridge for a minimum of four hours. Overnight is best for full flavor and firmness.
- Release and Flip:
- Run a thin knife around the inside edge of your pan to loosen the cheesecake. Release the pan sides and place a flat serving plate on top. Invert the pan and carefully lift away, revealing the caramelized fruit topping.
I always look forward to that first slice with the bright yellow pineapple and jewel red cherries on top. Sometimes we enjoy it as a summer birthday cake right off the patio table and it never disappoints.
Storage and Leftover Tips
Keep the cheesecake chilled in the fridge where it stays fresh for several days. Cover slices tightly with plastic so they do not absorb fridge odors. For clean slices every time, use a warm wet knife and wipe it between cuts.
Easy Ingredient Swaps
If you are out of graham crackers, vanilla wafers or simple digestive biscuits work well. Greek yogurt can substitute for sour cream in a pinch. Fresh pineapple will give even more flavor. If cherries are not your thing, thinly sliced strawberries look festive and taste great too.
Perfect Ways to Serve This
A dollop of whipped cream on each slice adds extra indulgence for a special occasion. For a tropical twist, sprinkle toasted coconut or chopped macadamias over the top right before serving. Small wedges work as a potluck treat, and leftovers make an amazing breakfast with coffee.
The Story Behind This Recipe
This recipe came about when I had only cheesecake ingredients and a can of pineapple rings in the pantry during a late-night baking mood. My kids thought the upside-down flip was magic. Since then, we look for reasons to make it for friends and neighbors.
Adapting for Every Season
Bright summer picnics and rainy winter weekends both call for this cheesecake. Try apple rings and cinnamon sugar in fall, or swap in cherries with almond extract in the spring.
This cheesecake is always a hit with friends and family. I hope you try it to bring some sunshine to your table soon.
Recipe Q&A
- → How do I prevent cracks in cheesecake?
Baking the cheesecake in a water bath helps maintain even heat and moisture, reducing the risk of cracks.
- → Can I use fresh pineapple?
Yes, fresh pineapple rings can replace canned for a brighter flavor and firmer texture.
- → Why invert the cheesecake?
Inverting reveals caramelized pineapple and cherries on top, making for an appealing presentation.
- → How do I know when the cheesecake is set?
The center should be slightly jiggly; it will finish setting as it cools in the oven and fridge.
- → What is the best way to serve this dessert?
Slice with a clean, warm knife for neat portions and enjoy chilled to highlight the flavors.