Pineapple Upside-Down Cheesecake - Kraft Recipes Top
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Pineapple Upside-Down Cheesecake

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Total Time

16 servings

Combine pineapple upside down cake and cheesecake for the ultimate dessert. This Pineapple Upside-Down Cheesecake is the ultimate sweet treat.

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Make It

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  • Heat oven to 325ºF.
  • Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; 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.
  • Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; 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 side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.

Special Equipment Needed

Size Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cakes makes enough or 16 servings.


Prepare using PHILADELPHIA Neufchatel Cheese.


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


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


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 300
Total fat 21g
Saturated fat 12g
Cholesterol 110mg
Sodium 240mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 18g
Protein 5g
% Daily Value
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

Rated 5 out of 5 by from I made this cheesecake today for my family and it was a huge hit! 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!!!
Date published: 2014-02-02
Rated 5 out of 5 by from Instant Favorite I made this cheesecake for my family last night. So delicious and really easy to make.
Date published: 2016-11-02
Rated 3 out of 5 by from I was not impressed with this cheesecake. I was not impressed with this cheesecake. When trying to invert it onto a serving platter after the 40 minute cooling period, the pineapples and cherries did not release from the pan and I had to use a spatula to carefully remove them and place them back onto the cheesecake. Despite making sure my pineapple and cherries were "dry" before placing in the pan, my graham cracker "crust" was soggy which I did not care for. I'm an experienced cook/baker and am well known for my desserts, especially cheesecake. This one for whatever reason just did not work for me.
Date published: 2013-12-09
Rated 5 out of 5 by from I made this for two different celebtations,one at work and the other at a church pot luck, and it... I made this for two different celebtations,one at work and the other at a church pot luck, and it was devoured both times. I did use fresh pineapple instead of canned.
Date published: 2013-09-29
Rated 5 out of 5 by from This came out perfect when I made it! 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.
Date published: 2013-12-15
Rated 5 out of 5 by from This recipe gets five stars. This recipe gets five stars. Used an 8 by 8 square pan as my round pans were too small. Worked great. Will surely make again!
Date published: 2013-10-17
Rated 5 out of 5 by from Made this for Thanksgiving dinner with large family. Made this for Thanksgiving dinner with large family. It was a hit! Not too rich or too sweet, but tasty and delicious. I'm known for my cheesecakes, but this one is among the best I have ever made.
Date published: 2013-11-29
Rated 2 out of 5 by from Doesn't Fit in a 9" round cake pan! The filling would overflow a 9" round pan that is 2" in height. Had to put some of the filling in another pan to avoid overflow. Had to scrape part of pineapple topping off baking pan & add back to cake. Not a "pretty" appearance for Mother's Day desert. Will go back to some other cheesecake recipes with better flavor, texture, and appearance. Disappointing Kraft desert.
Date published: 2018-05-15
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