Pineapple Upside-Down Cheesecake

Prep:30 mins  Cook:55 mins  Total:4 hrs 55 mins  Additional:3 hrs 30 mins  Servings:8


  • 5 tablespoons butter, melted, divided
  • 2 tablespoons brown sugar
  • 2 (8 ounce) cans pineapple slices, drained well
  • 7 maraschino cherries, drained and stemmed
  • 1 cup graham cracker crumbs
  • 3 tablespoons white sugar
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs

Step 1
Preheat oven to 325 degrees F (165 degrees C).

Step 2
Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.

Step 3
Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.

Step 4
Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.

Step 5
Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.

Step 6
Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

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