Description
This Pineapple Upside-Down Cheesecake combines the classic tropical flavors of pineapple and cherry with the creamy richness of cheesecake. Featuring a buttery graham cracker crust and topped with caramelized pineapple rings and maraschino cherries, this dessert is baked in a water bath for a smooth, velvety texture. Perfect for gatherings and celebrations, it offers a delightful twist on traditional upside-down cakes with a luscious cheesecake filling.
Ingredients
Scale
Pineapple Topping
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 10–12 pineapple rings (canned or fresh)
- Maraschino cherries (one for each ring)
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup crushed pineapple (drained well)
Instructions
- Prepare the pineapple topping: In a small saucepan, melt the unsalted butter and brown sugar over medium heat until the mixture starts to bubble and caramelize. Pour this caramel mixture into the bottom of a greased 9-inch springform pan. Neatly arrange the pineapple rings over the caramel and place a maraschino cherry in the center of each ring. Set aside.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until fully blended. Press the mixture evenly on top of the pineapple rings and slightly up the sides of the pan to form a crust. Place the pan in the refrigerator to chill while preparing the cheesecake filling.
- Preheat oven: Preheat your oven to 325°F (160°C). To prevent leakage, wrap the outside of the springform pan tightly with aluminum foil. Place this pan inside a larger baking dish which will be used to hold the water bath.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing well to incorporate. Add the eggs one at a time, beating just until combined after each addition to avoid overmixing. Gently fold in the drained crushed pineapple until evenly distributed.
- Assemble and bake: Pour the prepared cheesecake filling over the chilled crust in the springform pan. Place the springform pan into the larger baking dish and carefully pour hot water into the outer dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60 to 70 minutes or until the center is just set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the water bath and let it cool completely at room temperature to prevent cracking. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Flip and serve: Run a knife carefully around the edges of the springform pan to loosen the cheesecake. Place a serving platter on top of the pan and gently invert it so that the pineapple rings and cherries are on top. Slice into 12 servings and enjoy this indulgent dessert!
Notes
- Use fresh pineapple rings if possible for a brighter flavor, but canned works well too.
- Be sure to drain the crushed pineapple thoroughly to prevent excess moisture in the cheesecake.
- Wrapping the springform pan with foil is essential to avoid water leakage during the water bath baking.
- Do not overbeat the eggs when adding to the filling to keep the cheesecake smooth and creamy.
- Chilling the cheesecake overnight will improve the texture and make slicing easier.
- Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
