Pineapple Upside-Down Cheesecake Recipe

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Pineapple Upside-Down Cheesecake Recipe photo by Taste of Home

Pineapple Upside-Down Cheesecake Recipe

Read Reviews

My mom often made pineapple upside-down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside-down cheesecake. —Marilyn McGinnis, Citrus Heights, California

Featured In: 24 Upside-Down Desserts

MAKES:

4 servings

TOTAL TIME:

Prep: 25 min. Bake: 35 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

4 servings

TOTAL TIME:

Prep: 25 min. Bake: 35 min. + chilling

Ingredients

3/4 cup packed brown sugar
4 slices canned pineapple
4 maraschino cherries
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/4 cup crushed pineapple, well drained
CRUST:
1 tablespoon butter
1/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice.
For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit.
Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate. Yield: 4 servings.

Originally published as Pineapple Upside-Down Cheesecake in Simple & Delicious April/May 2015

Nutritional Facts

1 slice: 549 calories, 24g fat (13g saturated fat), 117mg cholesterol, 298mg sodium, 79g carbohydrate (72g sugars, 1g fiber), 6g protein.

3/4 cup packed brown sugar
4 slices canned pineapple
4 maraschino cherries
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/4 cup crushed pineapple, well drained
CRUST:
1 tablespoon butter
1/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon

Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice.
For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit.
Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate. Yield: 4 servings.