Description

Looking for a dessert that will leave everyone speechless? This Pineapple Upside Down Cheesecake is a stunning blend of two beloved classics—cheesecake and pineapple upside down cake. With its juicy caramelized pineapple rings, bright maraschino cherries, and a rich, creamy cheesecake center resting on a buttery graham cracker crust, it’s the ultimate crowd-pleaser. Perfect for summer gatherings, birthdays, or anytime you crave a luscious sweet treat, this easy recipe delivers both elegance and irresistible flavor.

Whether you’re exploring new dessert ideas or want something that’s both a quick breakfast indulgence or a show-stopping party dessert, this cheesecake ticks all the boxes. It combines comfort food nostalgia with gourmet appeal, making it an excellent choice for breakfast ideas, dinner ideas, or simply when you need something special. Each bite melts in your mouth with tropical sweetness and creamy richness. A must-try for lovers of fruit desserts and easy recipes alike!

Ingredients

Pineapple Topping:

1/4 cup unsalted butter, melted

1/2 cup packed light brown sugar

7–9 pineapple slices (canned or fresh)

7–9 maraschino cherries

Graham Cracker Crust:

1 and 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 tablespoon all-purpose flour

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
Pour melted butter into the pan and spread evenly. Sprinkle brown sugar over the butter.
Arrange pineapple slices over the sugar layer. Place cherries in the center of each ring.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press over the pineapple layer to form the crust.
Freeze the crust while preparing the filling.
In a large bowl, beat cream cheese until smooth. Add sugar and beat well.
Add eggs one at a time, mixing gently. Add vanilla, sour cream, and flour. Mix until just combined.
Pour batter over the chilled crust. Smooth the top.
Wrap the pan bottom in foil and place in a larger pan. Fill with hot water to create a water bath.
Bake for 55–65 minutes until center is set but slightly jiggly.
Turn off oven, leave cheesecake inside with door ajar for 1 hour.
Remove from water bath and cool completely. Refrigerate at least 4 hours or overnight.
To serve, run knife around edges, release springform, and invert onto a plate.

Prep Time: 30 minutes
Chill Time: 4 hours minimum
Cook Time: 60 minutes
Category: Dessert