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Pineapple Upside-Down Cheesecake

mohmed mohmedon

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Combine the creamy richness of a classic cheesecake with the tropical, caramelized flavors of a pineapple upside-down cake. This show-stopping dessert is prepared in two main steps: baking the cheesecake a day ahead, followed by the pineapple cake assembly on serving day.

Ingredients

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1 tbsp granulated sugar

  • 6 tbsp melted butter (salted or unsalted)

For the Cheesecake Layer:

  • 3 packages (8 oz each / total 24 oz) cream cheese, softened (e.g., Philadelphia)

  • 1 2/3 cups granulated sugar

  • 1/4 cup cornstarch

  • 1 tbsp vanilla extract

  • 2 extra-large eggs

  • 3/4 cup heavy cream

For the Pineapple Cake Layer:

  • 20 oz can pineapple slices in juice (drained)

  • 1/2 cup light brown sugar

  • 4 tbsp salted butter (for caramel base)

  • 13 maraschino cherries (halved or whole)

  • 5 tbsp salted butter (melted, for batter)

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1/2 cup buttermilk

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 1 1/4 cups all-purpose flour

Step-by-Step Instructions

Phase 1: Prepare the Cheesecake (Day Before Serving)

  1. Preheat & Prepare Pan:

    • Preheat your oven to 350°F (175°C).

    • Wrap the bottom and outer sides of a 9-inch springform pan securely with heavy-duty aluminum foil to prevent water from entering during the water bath.

  2. Make & Bake the Crust:

    • In a bowl, combine graham cracker crumbs, 1 tbsp sugar, and 6 tbsp melted butter.

    • Press the mixture firmly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan.

    • Bake for 8 minutes, then remove and let cool completely.

  3. Prepare Cheesecake Filling:

    • In a large bowl using an electric mixer on low speed, beat 1 package of cream cheese, 1/3 cup sugar, and cornstarch until smooth (about 3 minutes).

    • Add the remaining cream cheese one package at a time, beating well after each addition.

    • Increase speed to medium and mix in the remaining 1 1/3 cups sugar and vanilla extract.

    • Beat in the eggs one at a time, followed by the heavy cream, until just blended. Do not overmix.

  4. Water Bath & Baking:

    • Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan (about 1 inch).

    • Carefully place in the oven and bake for 1 hour and 15 minutes, or until the edges are set and the center slightly jiggles.

    • Remove from the water bath and cool on a wire rack for 2 hours. Cover loosely with plastic wrap and chill in the refrigerator overnight.

Phase 2: Bake the Pineapple Cake (Serving Day)

  1. Caramel & Fruit Layer:

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)


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