Description
This Pineapple Right Side Up Cheesecake is a luscious blend of creamy cheesecake, sweet pineapple, and a buttery graham cracker crust. The unique twist? The pineapple and brown sugar topping goes on the bottom of the pan before baking, so when flipped, it reveals a beautiful caramelized pineapple top—making it as stunning as it is delicious.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1/4 cup butter, melted (for topping)
1/2 cup packed brown sugar (for topping)
Pineapple rings (canned or fresh)
Maraschino cherries (optional, for center of rings)
3 (8 oz) blocks cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 eggs
1/2 cup sour cream
1/2 cup crushed pineapple (well-drained)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. If using a water bath, wrap the bottom of the pan in foil to prevent leaks.
- Make the topping: Pour melted butter and brown sugar into the bottom of the pan. Arrange pineapple rings evenly on top. Place a maraschino cherry in the center of each ring if using.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press this mixture firmly over the pineapple layer in the pan. Chill the pan while preparing the filling.
- For the filling: Beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then add vanilla extract, sour cream, and crushed pineapple. Mix until just combined.
- Pour the filling evenly over the chilled crust and pineapple layer.
- Bake for 50–60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake sit inside for 30 minutes to prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the pan, carefully remove the springform side, and invert the cheesecake onto a serving plate so the pineapple layer is now on top.
Notes
Add shredded coconut to the crust for a tropical twist.
Substitute crushed pineapple with mango or peach for a different fruit flavor.
Use fresh pineapple rings for a more natural taste and texture.
For a dairy-free version, swap cream cheese and sour cream with plant-based alternatives.
Add a splash of rum or coconut extract to the filling for extra depth and island vibes.
Store covered tightly in the refrigerator for up to 4-5 days; cheesecake doesn’t freeze well with pineapple topping.
Let cheesecake sit at room temperature for about 15 minutes before slicing to soften.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
