Delicious Pineapple Upside-Down Cheesecake (Print version)

A creamy baked cheesecake with caramelized pineapple rings, cherries, and a graham crust that becomes the base after flipping.

# Ingredients:

For the pineapple topping

01 - 4 tablespoons (56 g) unsalted butter, melted
02 - 2/3 cup (135 g) packed light brown sugar
03 - 1 can (20 oz or 565 g) pineapple rings in juice, drained and patted dry
04 - 10 maraschino cherries, drained and patted dry

For the cheesecake filling

05 - 3 packages (8 oz each or 680 g total) full-fat cream cheese, softened
06 - 1 cup (200 g) granulated sugar
07 - 3/4 cup (180 g) sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 tablespoon cornstarch
11 - 1/4 teaspoon fine salt

For the graham crust

12 - 1 1/2 cups (150 g) graham cracker crumbs
13 - 3 tablespoons (38 g) granulated sugar
14 - 5 tablespoons (70 g) unsalted butter, melted

# Instructions:

01 - Heat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment, grease the sides, and wrap the outside of the pan with two layers of foil. Set the pan on a rimmed baking sheet.
02 - Stir the melted butter and brown sugar together, then spread it over the bottom of the pan. Arrange the pineapple rings over the sugar mixture and place cherries in the centers and open spaces.
03 - Beat the cream cheese and sugar on medium-low speed until smooth. Mix in sour cream, vanilla, cornstarch, and salt. Add the eggs one at a time on low speed, mixing only until each disappears.
04 - Pour the cheesecake batter gently over the pineapple layer. Stir the graham crumbs, sugar, and melted butter together, then sprinkle over the batter and press very lightly into an even layer.
05 - Bake for 70-80 minutes, until the edges are set and the center has a soft wobble. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
06 - Cool the cheesecake to room temperature, then cover and refrigerate for at least 6 hours or overnight. Do not flip it while warm or soft.
07 - Run a thin knife around the edge and remove the springform ring. Place a serving plate over the crust side, flip carefully, remove the pan base and parchment, and spoon any caramel back over the pineapple before slicing.

# Good to know:

01 - Chill at least 6 hours before flipping for the cleanest release.
02 - Best served cold with a hot, wiped knife for neat slices.
03 - Pat pineapple and cherries dry to keep the topping glossy, not watery.

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