Comida Kraft
Recipe Box

Pineapple Upside-Down Cheesecake

(12) 6 Reviews
Prep Time
Total Time

16 servings

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

Read MoreRead Less

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 325ºF.
  • Mix brown sugar and 2 Tbsp. 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 Tbsp. granulated sugar and remaining butter until blended. Press gently into tops of pineapple slices.
  • 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 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool 40 min. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours.


If using a dark baking pan, reduce oven temperature to 300ºF.


Prepare using PHILADELPHIA Neufchatel Cheese.


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


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 300
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 110mg
Sodium 240mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 18g
Protein 5g
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • swoo3376 |

  • specialkaratk |

    I made this cheesecake today for my family and it was a huge hit!! I do not consider myself a "great" cook, but my friends and family love everything I cook especially "new" recipes like this one. I did use an 8"x8" pan instead of the suggested 9" pan. I got this good advice from a lady on one of your reviews for this recipe. I am a self-taught trial and error cook from using recipes(most recipes from Kraft) or friends' recipes. This one turned out great the first try...just cool the cake a little longer than suggested and it will be easier to invert onto plate. Thank you for great recipes!!!

  • HaileyAnnUmpierre |

    This came out perfect when I made it! If you don't want crust to be wet then dry the pineapples a bit ahead of time and it will hold up better.