Description
A decadent Pineapple Right Side Up Cheesecake featuring a buttery graham cracker crust, creamy cheesecake filling studded with maraschino cherries and pineapple chunks, baked to silky perfection and chilled overnight for the best texture. Finished with whipped cream and fruit garnish for a tropical, elegant dessert ideal for any special occasion.
Ingredients
Scale
Crust
- 1 ¼ cups graham cracker crumbs
- 46 grams brown sugar
- 6–7 tablespoons melted butter (add slowly, may not need all)
Cheesecake 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
- 42 grams sugar
Fruit Topping and Mix-in
- 25 maraschino cherries, cut in half
- 4 slices canned pineapple, cut into chunks
Instructions
- Preheat oven and prepare pan: Preheat your oven to 300°F (149°C). Prepare a 6×3-inch removable bottom pan by lightly greasing or lining it to ensure easy removal later.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Gradually add butter until the mixture holds together when pressed. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10-12 minutes until set and fragrant. Remove from oven and allow to cool completely.
- Prepare the cheesecake filling: Beat the cream cheese until smooth and creamy in a large mixing bowl. Add sour cream, heavy cream, vanilla extract, granulated sugar, and cornstarch. Mix until the filling is completely smooth and free of lumps.
- Add eggs and fold in fruit: Gently add the eggs one at a time to the filling, mixing just until incorporated to avoid over-beating. Then fold in the halved maraschino cherries and pineapple chunks evenly.
- Assemble and bake cheesecake: Pour the cheesecake mixture over the cooled crust in the pan. Bake at 300°F for 12 minutes initially, then reduce the oven temperature to 225°F and continue baking for 95 minutes. The cheesecake should be set but may have a slight jiggle in the center.
- Cool and chill: Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for gradual cooling, which prevents cracking. Once cooled, refrigerate the cheesecake overnight to fully set and enhance flavors.
- Garnish and serve: Before serving, garnish the cheesecake with whipped cream, additional pineapple slices, and maraschino cherries for a decorative and delicious finish.
Notes
- Use room temperature ingredients for a creamy, lump-free cheesecake filling.
- Gradually add melted butter to the crust mixture to achieve the perfect consistency for pressing.
- Do not overbeat the eggs into the cheesecake batter to avoid cracking during baking.
- Chilling the cheesecake overnight improves texture and flavor.
- If you do not have a removable bottom pan, line the pan with parchment paper for easier removal.
- The gradual cooling process in the oven helps prevent cracks on the cheesecake surface.
- Prep Time: 30 minutes
- Cook Time: 1 hour 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
