Tropical Pineapple Upside-Down Cheesecake

April 28, 2026

A premium fusion of caramelized tropical fruit and a silky, New York-style cheesecake base.

I. The Ingredients

For the Caramelized Topping:
60g (4 tbsp) Unsalted butter, melted
100g (½ cup) Light brown sugar, packed
1 can (20 oz) Pineapple slices (reserve 2 tbsp of the juice)
Maraschino cherries, stems removed
For the Coconut Graham Crust:
150g (approx. 1 ½ cups) Graham cracker crumbs
30g (¼ cup) Unsweetened desiccated coconut
70g (5 tbsp) Unsalted butter, melted
For the Cheesecake Filling:
680g (24 oz) Full-fat cream cheese, softened to room temperature
200g (1 cup) Granulated sugar
120g (½ cup) Sour cream, room temperature
3 Large eggs, room temperature
1 tsp Vanilla bean paste or extract
2 tbsp Reserved pineapple juice

II. Professional Instructions

1. Base and Fruit Preparation
Preheat your oven to 160°C (325°F). Grease the interior sides of a 9-inch (23cm) springform pan. Pour the melted butter for the topping directly into the bottom of the pan, tilting to coat it evenly. Sprinkle the brown sugar over the butter. Arrange the pineapple slices in a decorative pattern on top of the sugar, placing a cherry in the center of each ring.
2. Building the Crust
In a medium bowl, stir together the graham cracker crumbs, desiccated coconut, and melted butter until the mixture resembles wet sand. Spoon the crumbs over the pineapple slices, pressing down gently and evenly. Be careful not to shift the fruit underneath.
3. Mixing the Filling
In a stand mixer with a paddle attachment, cream the softened cream cheese and sugar on medium-low speed until perfectly smooth. Add the sour cream, vanilla, and reserved pineapple juice, mixing until fully incorporated. Reduce the speed to the lowest setting and add the eggs one at a time, mixing only until the yolks disappear to avoid incorporating excess air.
4. The Water Bath Technique
Wrap the exterior of your springform pan in two layers of heavy-duty aluminum foil to ensure it is watertight. Place the pan into a larger roasting tray and pour the cheesecake batter over the crust. Fill the roasting tray with boiling water until it reaches halfway up the side of the springform pan.
5. Baking and Proper Cooling
Bake for 60 to 70 minutes until the edges are firm but the center still retains a slight wobble. Turn the oven off and leave the door slightly ajar, allowing the cheesecake to cool inside the oven for one hour. Remove from the water bath and refrigerate for a minimum of 8 hours to allow the structure to set.
6. The Reveal
Carefully run a thin knife around the edge of the pan and remove the springform ring. Place your serving platter upside down over the cheesecake. Firmly holding both the plate and the pan base, invert the cake in one smooth motion. Lift the base away to reveal the caramelized pineapple topping.
III. Chef's Notes for Success
Dry the Fruit: Always pat the pineapple slices with paper towels before placing them in the pan to prevent the caramel from becoming watery.
Room Temperature Ingredients: To achieve a professional, lump-free texture, ensure your cream cheese and eggs are not cold when you begin mixing.
The Clean Flip: If the fruit seems stuck to the pan base during the flip, briefly run a warm damp cloth over the bottom of the pan to melt the caramel slightly.