Pineapple Upside-Down Cheesecake Recipe

Name: Pineapple Upside-Down Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup packed brown sugar; 4 slices canned pineapple (one 8-oz. can); 4 maraschino cherries; 1 package (8 ounces) cream cheese, softened; 1/2 cup confectioners' sugar; 2 teaspoons all-purpose flour; 1 teaspoon vanilla extract; 1 large egg, lightly beaten; 1/4 cup crushed pineapple, well drained; 1 tablespoon butter; 1/3 cup graham cracker crumbs; 1/4 teaspoon ground cinnamon

Servings: persons

3/4 cup packed brown sugar
4 slices canned pineapple (one 8-oz. can)
4 maraschino cherries
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/4 cup crushed pineapple, well drained
1 tablespoon butter
1/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon

1
Preheat oven to 325u00b0. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice.
2
For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit.
3
Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4
For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup packed brown sugar, 4 slices canned pineapple (one 8-oz. can), 4 maraschino cherries, 1 package (8 ounces) cream cheese, softened, and more.

Yes, Pineapple Upside-Down Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Upside-Down Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions