Warm Upside-Down Cheesecake with Pineapple Sauce

Name: Warm Upside-Down Cheesecake with Pineapple Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1/4 cup graham cracker crumbs; 6 ounces cream cheese, softened (3/4 cup); 1/4 cup plus 1 teaspoon sugar; 1/4 teaspoon freshly grated lemon zest; 1/4 teaspoon vanilla; 1 large egg; 1 teaspoon cornstarch; 1/2 cup drained canned crushed pineapple in juice, reserving 1 tablespoon of the juice; 1/2 cup water

Servings: persons

1
In a small saucepan melt the butter over moderate heat, stir in the graham cracker crumbs, and divide the mixture among 4 paper-lined 1/2-cup muffin tins, pressing it to form a crust.
2
Bake the crusts in the middle of a preheated 350F.
3
oven for 5 minutes and let them cool on a rack for 5 minutes.
4
In a bowl with an electric mixer beat together the cream cheese, 1/4 cup of the sugar, the zest, and the vanilla until the mixture is combined well, and divide the batter among the tins.
5
Bake the cheesecakes in the middle of the preheated 350F.
6
oven for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes.
7
While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice.
8
In the small saucepan simmer the crushed pineapple with the water and the remaining 1 teaspoon sugar for 5 minutes, or until the liquid is reduced to about 2 tablespoons, stir the cornstarch mixture, and stir it into the pineapple mixture.
9
Simmer the sauce, stirring, for 2 minutes, transfer it to a metal bowl set in a larger bowl of ice and cold water, and let it cool, stirring occasionally.
10
Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, discarding the paper.

300

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.
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

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/4 cup graham cracker crumbs, 6 ounces cream cheese, softened (3/4 cup), 1/4 cup plus 1 teaspoon sugar, and more.

Yes, Warm Upside-Down Cheesecake with Pineapple Sauce 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!