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Pineapple-Upside Down Cheesecake Recipe

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4.4 from 10 reviews

This Pineapple-Upside Down Cheesecake combines the tropical sweetness of pineapple slices and maraschino cherries with a creamy, smooth cheesecake filling. A unique twist on a classic dessert, it features a caramelized brown sugar and butter pineapple layer topped with a graham cracker crust and baked in a water bath for a perfectly set texture. This luscious dessert is ideal for gatherings and special occasions, delivering a balance of rich, tangy, and fruity flavors.

Ingredients

Pineapple Layer

  • 7 tbsp (98g) unsalted butter, melted, divided
  • ½ cup (112g) packed light brown sugar
  • 10 canned pineapple slices (reserve the juice)
  • 13 maraschino cherries

Crust

  • 1 cup (134g) graham cracker crumbs
  • 3 tbsp (39g) sugar
  • 3 tbsp (39g) unsalted butter, melted (remaining from the total 7 tbsp)

Cheesecake

  • 24 oz cream cheese, room temperature
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • ½ cup (115g) sour cream, room temperature
  • 6 tbsp pineapple juice, reserved from the canned pineapple rings
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Create Pineapple Layer Base: Combine 4 tablespoons of the melted butter with ½ cup packed light brown sugar. Spread this mixture evenly over the bottom of the prepared pan, which will create a caramelized base for the pineapple.
  3. Arrange Pineapple and Cherries: Pat the pineapple slices dry to avoid excess liquid, then arrange them atop the brown sugar mixture. Place maraschino cherries along the pineapple slices and the sides of the pan to enhance decoration and flavor coverage.
  4. Make Graham Cracker Crust on Pineapple: In a small bowl, mix graham cracker crumbs, sugar, and the remaining 3 tablespoons of melted butter. Spread this mixture evenly over the pineapple and cherries, gently pressing it into the fruit layer to form a cohesive crust.
  5. Prepare Water Bath Setup: Place the springform pan in the center of a large sheet of foil. Fold and crimp the foil edges up around the pan to prevent water from leaking in during baking. Set aside the prepared pan.
  6. Mix Cheesecake Batter: In a large mixing bowl, beat cream cheese, 1 cup brown sugar, and flour on low speed until smooth and well combined, taking care to minimize air incorporation. Scrape down the bowl sides periodically.
  7. Add Sour Cream, Juice, and Vanilla: Add sour cream, reserved pineapple juice, and vanilla extract to the cream cheese mixture. Mix again on low speed until completely combined.
  8. Incorporate Eggs: Add eggs one at a time, mixing slowly after each addition to ensure full incorporation while minimizing air bubbles. Scrape the sides as needed to achieve an even batter.
  9. Pour Batter and Set Up Water Bath: Pour the cheesecake batter over the graham cracker crust in the springform pan. Place the springform pan inside a larger pan and pour warm water into the outer pan to reach halfway up the sides of the springform pan, being careful that water does not seep above the foil lining.
  10. Bake Cheesecake: Bake for 1 hour and 5 minutes. The cheesecake center should be set but still slightly jiggly.
  11. Initial Cooling in Oven: Turn off the oven and leave the oven door closed for 30 minutes to allow the cheesecake to slowly cool and finish cooking gently.
  12. Slow Cooling with Door Ajar: After 30 minutes, crack the oven door open and continue to cool the cheesecake for another 30 minutes to prevent cracking.
  13. Refrigerate to Firm: Remove the cheesecake from the oven and water bath. Refrigerate for 5 to 6 hours or overnight until fully set and firm.
  14. Invert and Serve: To serve, remove the sides of the springform pan. Place a serving platter over the cake (bottom side up) and carefully invert the cheesecake. Remove the pan base and peel off the parchment paper. Keep refrigerated until ready to serve.

Notes

  • Be sure to pat pineapple slices dry to avoid excess moisture which can make the crust soggy.
  • Using a water bath (bain-marie) ensures even baking and prevents cracks in the cheesecake.
  • Mix cheesecake batter on low speed to minimize air bubbles, which helps prevent cracking during baking.
  • Slow cooling the cheesecake in the oven after baking helps maintain a smooth texture and prevents cracks.
  • Letting the cheesecake chill overnight enhances flavor and texture.
  • Use room temperature ingredients for best mixing results and smooth batter consistency.

Find it online: https://lauracooks.com/pineapple-upside-down-cheesecake-recipe/