Go Back
A pineapple upside-down cheesecake combines two beloved desserts into one. You get the smooth, creamy texture of cheesecake along with the sweet, tangy taste of pineapple. This dessert turns the classic pineapple upside-down cake upside down, literally!

Pineapple Upside-Down Cheesecakes

Satisfy your dessert cravings with a delicious Pineapple Upside-Down Cheesecake that's both creamy and tropical! This delightful recipe combines the classic cheesecake flavor with a sweet pineapple topping, creating a unique treat perfect for any occasion. Discover step-by-step instructions, helpful tips, and creative variations to make it your own. Click through to explore these tasty pineapple cheesecake recipes and impress your guests today!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup brown sugar

1 can (20 oz) pineapple slices in juice, drained

Maraschino cherries, for garnish

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

1 teaspoon lemon juice

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar until well combined. Press the mixture firmly into the bottom of 12 muffin cups or a lined cupcake tray to create a crust.

    Prepare the Pineapple Topping: In a small saucepan, heat the remaining brown sugar over low heat until melted. Arrange the drained pineapple slices on top of each graham cracker crust in the muffin cups, pouring a bit of the melted brown sugar mixture over each slice for extra flavor. Place a maraschino cherry in the center of each pineapple slice.

      Make the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add the vanilla extract, eggs (one at a time), sour cream, and lemon juice, beating until everything is well incorporated and smooth.

        Fill The Cups: Carefully spoon the cheesecake filling over the pineapple slices in each muffin cup, filling them about 3/4 full.

          Bake: Place the muffin tray in the preheated oven and bake for about 20-25 minutes, or until the cheesecake filling is set and slightly puffed up. The edges should be lightly golden.

            Cool: Remove the cheesecakes from the oven and let them cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

              Serve: To remove the cheesecakes, carefully run a knife around the edges, and gently lift them out. Serve chilled with an additional dollop of whipped cream if desired.

                Prep Time: 20 min | Total Time: 3 hrs | Servings: 12

                  - Presentation Tips: Serve the cheesecakes on a colorful plate, and garnish with a fresh mint leaf and a sprinkle of toasted coconut for an extra tropical touch!