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Pineapple Upside-Down Cheesecake

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  • 2 tablespoon brown sugar
  • 5 tablespoon butter, melted, divided
  • 2 cans pineapple slices in juice, well drained, 8 ounces each
  • 7 maraschino cherries, well drained, stemmed
  • 1 cup graham cracker crumbs
  • 3/4 cup plus 3 tablespoons granulated sugar, divided
  • 3 package Philadelphia Cream Cheese, softened, 8 ounces
  • 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2 teaspoon vanilla
  • 3 eggs


Servings 6
Preparation time 15mins
Cooking time 40mins


Step 1

Heat oven to 325ºF.

Mix brown sugar and 2 tablespoons butter in 9-inch round pan; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.

Mix graham crumbs, 3 tablespoons granulated sugar and remaining butter until blended. Press gently into tops of pineapple slices.

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Beat cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.

Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool 40 minutes. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours.

Two classic desserts—pineapple upside-down cake and cheesecake—combine to make the ultimate sweet treat.

For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed.