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Cheesecakes have long held a cherished spot in the hearts of dessert lovers worldwide. Their creamy, velvety texture and rich flavor make them a go-to choice for celebrations, gatherings, and even quiet evenings at home. However, the traditional cheesecake can often be enhanced by creative twists that elevate its appeal. Enter the Pineapple Upside-Down Cheesecake—a delightful fusion of two beloved desserts that brings together the lusciousness of cheesecake with the tropical sweetness of pineapple. This dessert not only tantalizes the taste buds but also captures the eye with its stunning presentation.
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Irresistible Pineapple Upside-Down Cheesecakes Delight

Indulge in the tropical delight of Pineapple Upside-Down Cheesecakes! This delicious recipe combines creamy cheesecake with the sweetness of caramelized pineapple, all atop a crunchy graham cracker crust. Perfect for any occasion, it’s a showstopper that will impress your guests. Follow our simple step-by-step guide to create this irresistible dessert that brings joy and flavor to your table. Elevate your baking game today! #PineappleUpsideDownCheesecake #DessertRecipe #BakingJoy #CheesecakeLove #TropicalFlavors #PartyDessert #CookingWithLove

Ingredients

For the Crust:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

1/4 cup sour cream

For the Pineapple Topping:

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

1/2 cup brown sugar

1/4 cup unsalted butter

Maraschino cherries (optional, for garnish)

Instructions

Prepare the Crust:

    In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and the texture resembles wet sand. Press the mixture firmly into the bottom of a muffin tin (optional: use liners) to form small crusts. Bake at 350°F (175°C) for about 8-10 minutes or until lightly golden. Remove and let cool.

      Make the Pineapple Topping:

        In a skillet over medium heat, melt the butter and brown sugar together until bubbly. Add the drained pineapple slices and cook until caramelized, about 5-7 minutes. Remove from heat and set aside to cool slightly.

          Prepare the Cheesecake Filling:

            In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until creamy. Add the eggs one by one, followed by the vanilla extract, lemon juice, and sour cream. Beat until everything is well incorporated and smooth.

              Assemble the Cheesecakes:

                Preheat the oven to 325°F (160°C). Take the cooled crusts and place one pineapple slice on top of each crust in the muffin tin. If desired, place a cherry in the center of each pineapple slice. Pour the cheesecake filling over the pineapple and crust, filling each cup to the top.

                  Bake:

                    Bake for 25-30 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center. Turn off the oven and leave the cheesecakes inside for an additional 15 minutes.

                      Cool and Chill:

                        Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.

                          Serve:

                            Carefully remove the cheesecakes from the muffin tin (if using liners, just peel them off). Serve chilled, optionally garnished with whipped cream and an additional maraschino cherry on top.

                              Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12