Introduction

This upside-down cheesecake combines the rich creaminess of classic cheesecake with a sweet, fruity twist. Pineapple rings and maraschino cherries create a beautiful, caramelized topping that makes every slice a delightful treat.

Upside-Down Cheesecake with Pineapple and Cherries Recipe - Recipe Image

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/2 cup brown sugar
6 to 8 pineapple rings, canned or fresh
6 to 8 maraschino cherries
24 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs

Instructions

Step 1: Preheat the oven to 325°F. Grease a springform pan and sprinkle the brown sugar evenly on the bottom. Arrange the pineapple rings over the sugar and place a maraschino cherry in the center of each ring. Drizzle with the melted butter.
Step 2: In a bowl, mix the graham cracker crumbs with the melted butter until combined. Press the mixture firmly over the pineapple layer. Place the pan in the freezer for 10 to 15 minutes to set.
Step 3: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing slowly after each addition.
Step 4: Stir in the sour cream and vanilla extract until the filling is fully combined and smooth.
Step 5: Pour the cheesecake filling evenly over the graham cracker crust and pineapple layer. Smooth the top with a spatula.
Step 6: Place the springform pan into a water bath by setting it inside a larger baking dish filled with hot water about halfway up the sides of the pan. Bake for 60 to 70 minutes, or until the center is mostly set but still slightly jiggly.
Step 7: Turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking.
Step 8: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully chill and set.
Step 9: Once chilled, run a knife around the edges of the pan to loosen the cheesecake. Release and remove the springform side. Carefully invert the cheesecake onto a serving plate so the pineapple and cherry topping are on top.

Tips & Variations

Use fresh pineapple for a brighter flavor, or canned pineapple for convenience.
For extra moisture, lightly brush the pineapple rings with pineapple juice before adding the graham cracker crust.
Try using a mixture of brown sugar and maple syrup for a richer caramelized taste on the topping.
If you prefer a firmer crust, bake the graham cracker layer for 5 minutes before adding the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent the cake from absorbing other fridge odors. When ready to serve, allow it to sit at room temperature for 15 to 20 minutes for the best texture. This cheesecake is not recommended for freezing, as the texture may suffer.

How to Serve

The image shows a close-up of a small dessert slice on a white plate, set against a white marbled surface. The dessert has three main layers: the bottom is a dark crumbly crust, the middle is a thick creamy white layer, and the top is covered with a glossy golden pineapple ring, slightly translucent. In the center of the pineapple ring sits a bright red cherry with shiny syrup dripping around it, adding a vibrant color contrast. Some cream is visible at the edge of the plate near the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

While possible, a springform pan is recommended for easy removal and clean edges. If using a regular pan, line it with parchment paper and carefully invert the cheesecake, but this may be more challenging.

How do I prevent cracks on my cheesecake surface?

Gradual cooling is key. Cooling the cheesecake slowly in the oven with the door cracked helps prevent cracks. Also, avoid overbaking and be gentle when mixing ingredients to minimize air incorporation.