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Cheesecake pan in the oven, baking at 325°F (165°C), with the cheesecake filling nearly set in the center after 55–60 minutes. The edges are lightly browned, and the top of the cheesecake is slightly puffed up, ready to cool.

Pineapple Upside-Down Cheesecake Recipe

This Pineapple Upside-Down Cheesecake blends the classic flavors of caramelized pineapple and cherries with a rich, creamy cheesecake. A delightful dessert that’s perfect for any occasion!
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Prep Time 25 minutes
Cook Time 55 minutes
Additional Time 3 hours 30 minutes
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 599 kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls (small and medium)
  • Electric Mixer or Hand Mixer
  • Knife
  • Serving plate

Ingredients
  

  • 5 tablespoons butter melted, divided
  • 2 tablespoons brown sugar
  • 7 to 8 canned pineapple slices drained
  • 7 maraschino cherries drained and stemmed
  • 1 cup graham cracker crumbs
  • 3 tablespoons white sugar
  • 3 8 ounce packages cream cheese, softened
  • ¾ cup white sugar
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs

Instructions
 

  • Preheat oven to 325°F (165°C). Mix 2 tablespoons butter and brown sugar in a 9-inch round cake pan. Spread evenly, then arrange pineapple slices and cherries on top.
    9-inch round cake pan on a white marble cooktop with a layer of melted butter and brown sugar spread across the bottom. Pineapple slices and maraschino cherries are neatly arranged on top, forming a colorful and festive base for the cheesecake.
  • Combine graham cracker crumbs, 3 tablespoons sugar, and 3 tablespoons melted butter. Press mixture over pineapples.
    Glass bowl containing graham cracker crumbs, sugar, and melted butter being mixed together. The crust mixture is being pressed into the cake pan over the pineapple slices and cherries, creating a firm base for the cheesecake
  • Beat cream cheese and 3/4 cup sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time, blending on low speed.
    Hand mixer beating cream cheese and sugar in a glass bowl, with sour cream and vanilla extract added. Eggs are being carefully incorporated, one at a time, into the smooth, creamy filling mixture
  • Pour the cream cheese mixture into the prepared pan and bake for 55–60 minutes, until almost set in the center.
    Cheesecake pan in the oven, baking at 325°F (165°C), with the cheesecake filling nearly set in the center after 55–60 minutes. The edges are lightly browned, and the top of the cheesecake is slightly puffed up, ready to cool.
  • Run a knife around the edges to loosen and cool completely (30 minutes). Invert onto a serving plate and refrigerate for at least 3 hours before serving.