Pineapple Upside Down Cheesecake Recipe

Are you looking for an easy tropical dessert recipe? Keep scrolling to check out this simple pineapple upside down cheesecake recipe that’s perfect for summertime or a backyard luau.

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Are you having trouble deciding between pineapple upside down cheesecake or a creamy cheesecake? With this recipe, you can have both!

See here’s my dilemma. I love dessert, I really do. So when forced to choose between two it’s tough.  Do I want a rich, creamy cheesecake or would I prefer a light and fruity pineapple upside cake? Well good news friends, today we are having both!

With sweet pineapples, a light graham cracker crust, and a creamy cheesecake center, this one will make you the hit of every family gathering. There’s something so delicious about sweet pineapples being offset by the richness of the smooth cream cheese.

Keep scrolling to learn how to make pineapple upside down cheesecake that will rock your world!

Pineapple Upside Down Cheesecake FAQs

Simple Pineapple Upside Down Cheesecake Recipe

Upside Down Pineapple Cheesecake Ingredients  

• 2 tablespoons brown sugar
• 5 tablespoons butter, divided
• 1 can, 20 oz, pineapple slices, drained
• 7 maraschino cherries
• 1 cup graham cracker crumbs
• 3/4 cup plus 3 tablespoons white sugar
• 3 packages, 8 oz each, cream cheese, softened
• 3/4 cup sour cream
• 3 eggs
• 2 teaspoons vanilla

How to Make Pineapple Upside Down Cake Cheesecake

The first step is to mix the brown sugar and 2 tablespoons of melted butter in a small bowl.

(Think of this as the glaze on a pineapple upside down cake). Spread this mixture into the bottom of a 10-inch springform pan.  

Now for the delicious pineapples.  You want to use whole slices here. Gently line the pan with pineapple slices.  Save one pineapple to cut into small pieces and fill the holes around the outside of the pan.  (We don’t want to miss out on one bite of pineapple goodness.)

Next, comes our yummy graham cracker crust.  Grab your food processor and process one cup of graham cracker crumbs.  Add three tablespoons of white sugar and three tablespoons of melted butter to the crumbs.

Process this all for 10 seconds, or until well blended. Now spread this all on top of the pineapple and gently press it into the pan.  (Are you imagining how amazing this is yet?)

For the cheesecake filling, you want to pull out a large mixing bowl.  Here you will add your cream cheese to 3/4 cup of white sugar. Beat this well.  Once it’s well blended, combine sour cream, eggs, and vanilla. Mix it well. Now, this layer is ready for the pan.  Gently pour it onto the pineapples.

Now that you have everything ready bake it at 350 degrees for 55 – 65 minutes.  (I know, it’s going to FEEL like forever, but it will be worth it, just wait.)  

Now get ready for the hardest part…..This thing has to cool completely and then be refrigerated overnight.  (I know, it’s torture.)

When you are ready to serve remove the other band and ever so gently flip the cake over onto your serving plate.  Carefully remove the bottom of the pan and admire your masterpiece. Now you can slice up the cheesecake and serve it.  

Creamy, fruity, and delicious….this dessert has all that and more.  What are you waiting for? Make this one today!

Looking for more Hawaiian dessert recipes? Find out how to make pineapple upside down rum cake, Instant Pot pina colada dump cake, coconut pineapple cake, or pineapple ice cream!