Pineapple Upside Down Cheesecake
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This ultra smooth and creamy cheesecake is delicately flavored with pineapple and topped with gooey brown sugared pineapple rings, sweet maraschino cherries, and a sticky graham cracker crust. Use my no-foil method to make the easiest cheesecake water bath.
VELVETY SMOOTH CHEESECAKE INSPIRED BY THE CLASSIC CAKE
If you are a fan of buttery, brown sugary pineapple upside down cake and smooth, velvety cheesecake, combining both of those worlds into this pineapple upside down cheesecake is going to be your new favorite way to enjoy the best parts of both of these classic desserts.
Often times with “remixes” on classics, I find that they can get a little too complicated. Pulling characteristics from each component and trying to combine them can sometimes muddle the integrity of the originals, but not with this cheesecake!
This cheesecake has:
• a creamy cheesecake filling delicately flavored with pineapple juice
• a sticky pineapple layer dotted with juicy maraschino cherries
• a buttery, gooey graham cracker crust to fuse it all together
No whipped topping, no layers of cake, just the sweet and tart flavor of pineapple, the bright touch of maraschino cherries, the hint of spiced graham crackers, and the tang (and luscious texture!) of cheesecake. Its simplicity will surprise you, I guarantee it!
INGREDIENTS FOR PINEAPPLE UPSIDE DOWN CHEESECAKE
You need less than 10 ingredients to make this cheesecake. Be sure to read the notes about preparing the ingredients for the best results.
PINEAPPLE TOPPING
You will use canned pineapple for this recipe, but if you’d like to use fresh, you will want to make sure it is sliced about ½” thick and patted as dry as possible.
For the pineapple layer, you will need:
• unsalted butter
• light brown sugar
• pineapple slices
• maraschino cherries
• graham cracker crumbs
• granulated sugar
CREAMY CHEESECAKE FILLING
Aside from the addition of the pineapple juice, this is the exact recipe you’ll find in my classic cheesecake recipe. It’s creamy, it’s fluffy, and it’s the perfect base for any cheesecake. Be sure you’re using block style full fat cream cheese and full fat sour cream in the cheesecake for the best results and creamiest texture.
For the cheesecake filling, you will need:
• full fat block cream cheese
• granulated sugar
• full fat sour cream
• vanilla extract
• large eggs
• pineapple juice
IMPORTANT INGREDIENT NOTE
I cannot stress enough how important it is that you have all of your ingredients at room temperature. This will allow your batter to blend together easily, staying nice and smooth, so there is no need to over-mix the batter. I typically let my ingredients sit out for at least 1 hour but closer to 2 hours to insure they at room temperature with no chill to them. Using cold ingredients WILL yield a lumpy cheesecake. This also includes the pineapple juice.
HOW TO MAKE THIS PINEAPPLE CHEESECAKE RECIPE
MAKE THE PINEAPPLE TOPPING
STEP #1
Line the bottom of a 9″ springform pan or my very favorite Fat Daddio’s cheesecake pan with parchment paper then lightly spray with nonstick spray and set it aside.
STEP #2
Pour 3 Tablespoons of the melted butter into a small bowl, then add the brown sugar. Stir to combine and saturate the sugar, then spread this mixture evenly in the bottom of the pan.
STEP #3
Arrange the dry pineapple slices evenly on top of the brown sugar mixture, placing one in the center of the pan and the remaining 6 around it, then place a cherry in each open space. Set aside.
STEP #4
In a small bowl, combine the graham cracker crumbs, granulated sugar, and remaining 3 Tablespoons of melted butter. Stir to fully saturate the mixture, then spread evenly on top of the pineapple slices, then press down gently and set the pan aside.
MAKE THE PINEAPPLE CHEESECAKE FILLING
STEP #5
Start by beating the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.
STEP #6
Next, reduce the mixer speed to low, then add the sour cream and vanilla and mix until completely combined.
STEP #7
Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.
STEP #8
Add the reserved pineapple juice, then use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated.
STEP #9
Pour the cheesecake batter onto the pineapple/graham cracker layer, then create a water bath, according to the notes below.
PREPARE THE CHEESECAKE WATER BATH (WITHOUT FOIL)
I like to keep this process incredibly simple by eliminating the need for foil. I have seen folks place a pan of water under the cheesecake in the oven, but I prefer immersing the cheesecake into the water (well, sort of).
I actually have an entire post dedicated to how to make a cheesecake water bath (without foil), if you’d like to read about why it’s so important and what it does for cheesecake baking.
Create a water bath by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.
Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
STEP #10
Bake the cheesecake in this manner for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2″ wide) should jiggle just a little bit. See notes in the recipe for details about how to check for proper doneness.
STEP #11
Turn the oven off and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
PLATE THE CHEESECAKE
STEP #12
Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the pan.
STEP #13
Place a serving plate on top of the cheesecake (which will become the bottom) and carefully invert the cake and the pan. Remove the bottom of the pan then slowly and carefully peel back the parchment paper.
CHEESECAKE SUCCESS TIPS
Be sure you’ve read through my instructions thoroughly before beginning your cheesecake recipe. To summarize the key points, try to remember these 5 success tips for the perfect cheesecake while you’re working through the recipe.
DO NOT OVERMIX THE BATTER: after adding the sour cream and vanilla, stick to the “low” setting on your mixer. There is no need to rush this process.
BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that has your cheesecake on it. For best results, create a no-foil water bath like I outlined in this recipe.
DO NOT OPEN THE OVEN DOOR: I know. It’s incredibly tempting to check in on your cheesecake. Try to resist that temptation and use your oven light to see how it’s progressing. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of your cheesecake.
COOL IN THE OVEN INITIALLY: allowing the cheesecake to cool with the oven door open will insure a slow and even settling of the cheesecake filling.
COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the possibly-still-slightly-warm oven to the refrigerator. Remember, we want gradual temperature changes for our baked cheesecake.
MORE OF MY FAVORITE CHEESECAKE RECIPES
Pineapple Upside Down Cheesecake Recipe
Ingredients
PINEAPPLE LAYER
- 6 Tablespoons (85g) unsalted butter melted and divided
- ½ cup (100g) firmly packed light brown sugar
- 7 canned pineapple slices patted dry; reserve the juice1
- 18 maraschino cherries
- 1 cup (112g) graham cracker crumbs approximately 8-10 full rectangles
- 2 Tablespoons (25g) granulated sugar
CHEESECAKE
- 32 ounces (900g) full fat block cream cheese completely softened to room temperature2
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature2
- 1 Tablespoon vanilla extract
- 4 large eggs at room temperature2
- ¼ cup (60mL) pineapple juice reserved from the pineapple layer; room temperature2
Instructions
PINEAPPLE LAYER
- Preheat the oven to 325ºF (162ºC). Line the bottom of a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with parchment paper then lightly spray with nonstick spray. Set aside.
- Pour 3 Tablespoons of the melted butter into a small bowl, then add the brown sugar. Stir to combine and saturate the sugar, then spread this mixture evenly in the bottom of the pan.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed light brown sugar
- Arrange the dry pineapple slices evenly on top of the brown sugar mixture, placing one in the center of the pan and the remaining 6 around it. Place a cherry in each open space. Set aside.7 canned pineapple slices, 18 maraschino cherries
- In a small bowl, combine the graham cracker crumbs, granulated sugar, and remaining 3 Tablespoons of melted butter. Stir to fully saturate the mixture, then spread evenly on top of the pineapple slices, then press down gently. Set aside.1 cup (112g) graham cracker crumbs, 2 Tablespoons (25g) granulated sugar, 6 Tablespoons (85g) unsalted butter
CHEESECAKE
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.32 ounces (900g) full fat block cream cheese, 1 cup (200g) granulated sugar
- Reduce the mixer speed to low3, then add the sour cream and vanilla and mix until completely combined.8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract
- Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.4 large eggs
- Lastly, add ¼ cup of the reserved pineapple juice to the filling and mix again on low to combine.
- Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
- Pour the batter onto the pineapple/graham cracker layer. Create a water bath4 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
- Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off5 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
- To plate the cheesecake, remove the sides of the platform or springform pan. Place a serving plate on top of the cheesecake (which will become the bottom) and carefully invert the cake and the pan. Remove the bottom of the pan then slowly and carefully peel back the parchment paper. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.
Video
Notes
- Pineapple juice: you will need ¼ cup of reserved pineapple juice for the filling. Make sure this is at room temperature.
- Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
- Mixer speed: it’s important not to go above low (or low-medium) speed after you’ve beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
- Make a smaller cheesecake: you can make this exact cheesecake recipe in a 6″ springform pan or 7.5″ springform pan. Simply halve the recipe (for the pineapple layer and the filling, though you may have to get creative with the pineapple rings). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8″ round and 10″ round sizes or use the same ones I have linked here.
- Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Can I use fresh pineapple?
Hi, Joan! You can. I just suggest blotting it as dry as you can and slicing it about 1/2″ thick to mimic canned pineapple as best as you can. Let me know if you try it!