If you are a cheesecake lover, you need to try this pineapple upside down cheesecake recipe! They’re the perfect blending of both cakes (and is so incredibly yummy).
(Looking for something more traditional? Try our Easy Pineapple Upside Down Cake with Fresh Pineapple)
How to Make Pineapple Upside Down Cheesecakes
Pay careful attention to the recipe instructions as you go; you’ll first need to assemble the cheesecake crust before making the homemade filling and then arranging the pineapple and cherry layering.
- Make the Graham Cracker Crust and Cheesecake Filling (overnight). Mix graham crackers with melted butter, press into greased pan, and bake 5–7 minutes. Beat cream cheese, sugar, eggs, sour cream, lemon juice, and vanilla. Pour over crust, bake 18–20 minutes, then chill overnight.
- Make Pineapple Layer. Melt butter with brown sugar, divide into pan, then arrange pineapple slices and cherries. Mix butter, sugar, eggs, vanilla, milk, flour, and baking powder into batter. Spoon over fruit and bake 20–25 minutes.
- Flip the Cheesecakes. Cool cakes slightly, then invert onto a board. Place each pineapple cake on top of a mini cheesecake. Chill until ready to serve.
(Also try: Mini Strawberry Cheesecakes)
More Pineapple Upside Down Desserts and Drinks
How to Store Pineapple Upside Down Cheesecake Leftovers
In the unlikely event that you end up with leftovers of these delicious pineapple upside down cheesecakes, you’ll definitely want to keep them chilled in the fridge due to the fruit content. Just add the mini cheesecakes into an airtight container, seal them up tightly and store in the fridge for up to 3 to 4 days.
(Also try: Blueberry Cheesecake Tacos)
Pineapple Upside Down Cheesecake
Ingredients
For the crust:
- 1 cup finely crushed graham crackers
- 3 tablespoons of unsalted butter, melted
For the filling:
- 16 oz cream cheese, at room temperature
- 4 eggs yolks
- 2 eggs
- 5 tablespoons of sour cream
- ⅔ cup of granulated sugar
- ½ teaspoon of pure vanilla extract
- 2 tbsp fresh lemon juice
For the pineapple layer:
- ½ cup brown sugar
- 6 ¼ inch thick fresh pineapple slices, peeled and cored
- 6 maraschino cherries
- 8 tbsp butter
- 1 ¼ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 3 tbsp milk
Instructions
- To make the cheesecake, in a bowl combine the crushed graham crackers and butter.
- Lightly grease a 6-cavity silicone burger bun pan (each measuring 4 inches in diameter, 1.2 inches deep).
- Divide the mixture evenly between cavities.
- Using a spoon press down the crumbs into the burger pan.
- Bake at 350ºF for 5-7 minutes until the crusts look lightly browned around the edges.
- Meanwhile, make the filling.
- Add the cream cheese and sugar to a bowl and mix to combine.
- Add the eggs, sour cream, lemon juice and vanilla extract and mix to combine.
- Remove the burger bun pan from the oven.
- Equally divide cheesecake filling among the burger bun cups.
- Bake at 350ºF for 18-20 minutes or until set with a very slight jiggle in the center.
- Remove from the oven.
- Allow to cool completely.
- Refrigerate the mini cheesecakes overnight.
- Carefully remove the cheesecakes from the pan.
- Refrigerate the cheesecakes while making upside down pineapple layer.
- Lightly grease a 6-cavity burger bun pan.
- Add 4 tablespoons of butter and brown sugar in a small saucepan.
- Cook over medium low heat until the sugar is dissolved and mixture is bubbling, about 5 minutes.
- Divide the mixture evenly between cavities.
- Arrange the pineapple slices and cherries on top of brown sugar mixture.
- In the bowl of a stand mixer fitted with the paddle attachment cream the remaining butter.
- Add the sugar and beat until smooth.
- Add the eggs and vanilla extract and beat to combine.
- Add the milk and beat until combined.
- Add the flour and baking powder and mix to combine.
- Divide the mixture evenly between cavities.
- Bake in preheated oven for 20-25 minutes or until a toothpick, inserted in the middle comes out clean.
- Let the cakes cool in pan for 10 minutes.
- Cover the pan tightly with a large cutting board and invert the cakes.
- Top each cheesecake with upside down pineapple cake and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
