Description

This Pineapple Right Side Up Cheesecake is a delightful twist on the classic cheesecake, featuring a buttery graham cracker crust, a creamy pineapple-infused filling, and adorned with maraschino cherries and pineapple chunks. Baked low and slow for a perfectly smooth texture, it makes a stunning dessert that’s both rich and refreshing, ideal for any special occasion or a tropical treat.

Ingredients

Scale

Crust

1 ¼ cups graham cracker crumbs
46 grams brown sugar
6–7 tablespoons melted butter (add slowly, may not need all)

Filling

16 ounces cream cheese, room temperature
80 grams sour cream, room temperature
1 tablespoon heavy cream, room temperature
1 tablespoon vanilla extract
140 grams granulated sugar
2 tablespoons cornstarch
2 eggs, room temperature

Topping

25 maraschino cherries, cut in half
4 slices canned pineapple, cut into chunks
Additional whipped cream, pineapple slices, and cherries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare pan: Preheat your oven to 300°F (149°C). Prepare a 6×3-inch removable bottom pan by greasing or lining it to prevent sticking.
Make the crust: Combine the graham cracker crumbs, brown sugar, and melted butter. Mix well until the mixture holds together. Press it evenly into the bottom of the prepared pan. Bake for 10-12 minutes until set and lightly browned. Remove and let cool.
Prepare the filling: Beat the cream cheese until creamy and smooth. Add the sour cream, heavy cream, vanilla extract, granulated sugar, and cornstarch. Mix until the batter is completely smooth and well-incorporated.
Add eggs and fruit: Gently incorporate the eggs into the cream cheese mixture one at a time to avoid over-mixing. Carefully fold in the halved maraschino cherries and pineapple chunks to evenly distribute them throughout the batter.
Bake the cheesecake: Pour the filling into the cooled crust. Bake initially at 300°F for 12 minutes to set the top, then reduce the temperature to 225°F and continue baking for approximately 95 minutes to cook the cheesecake through gently and prevent cracking.
Cool and chill: After baking, allow the cheesecake to cool gradually in the oven with the door slightly ajar to avoid sudden temperature changes. Once cooled, refrigerate the cheesecake overnight (about 24 hours) to let it fully set and develop flavor.
Garnish and serve: Before serving, garnish the cheesecake with whipped cream, additional pineapple slices, and maraschino cherries for an attractive and tasty presentation.

Notes

Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth batter.
Use a removable bottom pan or springform for easy cheesecake removal.
Allow the cheesecake to cool slowly in the oven to prevent cracking.
Chilling overnight is essential for best texture and flavor development.
Adjust the amount of melted butter in the crust to achieve a firm but not greasy base.

Prep Time: 20 minutes
Cook Time: 1 hour 47 minutes
Category: Dessert
Method: Baking
Cuisine: American