This Pineapple Right Side Up Cheesecake puts a tropical spin on a beloved classic, marrying the golden beauty of upside-down pineapple cake with the creamy luxury of cheesecake. Picture juicy pineapple rings and ruby cherries shimmering atop a silky cream cheese filling, all perched on a buttery graham cracker crust. Every slice is a taste of sunshine — sweet, tangy, a touch nostalgic, and absolutely irresistible. Whether you’re baking for a special gathering or simply craving something bright and beautiful, Pineapple Right Side Up Cheesecake delivers something unforgettable every single time.
Ingredients You’ll Need
Every ingredient in this recipe pulls its own delicious weight, ensuring each bite is flavorful and perfectly balanced. Choose fresh, quality brands when you can; it really makes the colors pop and flavors shine in this Pineapple Right Side Up Cheesecake.
- Graham cracker crumbs: These give your crust a sweet and slightly nutty crunch, the perfect foundation for a creamy cheesecake.
- Granulated sugar: Used in both your crust and filling, it balances tangy pineapple flavors and gives the cheesecake its delightful sweetness.
- Unsalted butter: Melted butter binds the crust and is key to a rich, tender layer beneath the fruit.
- Brown sugar: Adds caramel notes to the pineapple layer, making the topping extra glossy and irresistible.
- Pineapple rings (canned): Perfectly sweet and easy to use, these create those iconic golden circles that make this cheesecake a showstopper.
- Maraschino cherries: Nestled in the center of each pineapple ring, these add a burst of color and a lovely cherry flavor.
- Cream cheese (full-fat, softened): The heart of any great cheesecake — go for high quality and bring it to room temperature for the smoothest filling.
- Eggs: Ensure a custardy, set texture; add them one at a time to keep the filling ultra-creamy.
- Vanilla extract: Enhances the filling’s sweetness and adds a warm, cozy aroma.
- Sour cream: Lends subtle tanginess and keeps the cheesecake soft and luscious.
- All-purpose flour: Just enough to give structure and ensure clean slices without affecting texture.
How to Make Pineapple Right Side Up Cheesecake
Step 1: Prepare Your Pan and Set the Stage
First, preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper for easy release later and wrap the outside in foil. This is your safeguard against any water sneaking in during the water bath, which guarantees your cheesecake will stay luxuriously smooth without cracks or dryness.
Step 2: Build That Buttery Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs, a quarter cup of granulated sugar, and 6 tablespoons of melted butter. Stir until every crumb is evenly coated, then press this mixture firmly into the bottom of your prepared pan. Aim for an even, compact layer — it should feel like building the perfect sandcastle base for your Pineapple Right Side Up Cheesecake.
Step 3: Create the Pineapple and Cherry Crown
In a small saucepan, melt 1 tablespoon of butter with the brown sugar until it looks like liquid caramel gold. Pour this sweet syrup over your crust, then gently arrange the pineapple rings on top. Place one maraschino cherry in the center of each ring. This step is where your cheesecake gets that show-stopping, old-school charm with a pop of color in every slice.
Step 4: Whip Up the Creamiest Cheesecake Filling
In a large bowl, beat your softened cream cheese until smooth and creamy. Add in the granulated sugar and mix until everything is silky. One at a time, beat in the eggs, followed by a splash of vanilla extract, the sour cream, and finally the flour. The goal here is a velvety batter — take your time and don’t overmix; gentle is best to keep things airy and light.
Step 5: Assemble and Bake with a Water Bath
Carefully pour the cheesecake batter over your glistening pineapple layer, smoothing the top. Nestle the entire springform pan inside a larger baking dish and fill that outer dish with hot water until it reaches halfway up the sides of your pan. The water bath is a cheesecake-lover’s secret for flawless texture. Bake for 55 to 65 minutes — the edges should be set and the center just a touch jiggly, a sign of a perfect Pineapple Right Side Up Cheesecake.
Step 6: Cool, Chill, and Get Ready to Slice
When the bake is done, turn off the oven, crack the door, and let your cheesecake cool inside for 1 hour. This gradual cooling helps prevent splitting or sinking. After that, move the cheesecake to the fridge to chill for at least 4 hours, but overnight is best. This wait ensures every wedge is sliceable, creamy, and beautifully set.
How to Serve Pineapple Right Side Up Cheesecake
Garnishes
The top is already a show, but you can take your presentation a notch higher with a little flourish! Lightly brush on some reserved pineapple syrup for a glossy finish, then scatter a few more cherries or a sprinkle of toasted coconut over the top if you’re feeling fancy. Each little accent sings with the vibrant character of Pineapple Right Side Up Cheesecake.
Side Dishes
Pair your Pineapple Right Side Up Cheesecake with simple accompaniments that let the tropical flavors shine. Think chilled fresh pineapple wedges, a small scoop of coconut sorbet, or just-brewed hot coffee. Even a handful of lightly salted macadamias on the side make for an exciting, textural contrast.
Creative Ways to Present
Why not serve slices atop banana leaves for a festive, tropical vibe? Or plate individual servings in wide, shallow dessert bowls with a swirl of fresh whipped cream and a sprinkle of lime zest. For mini versions, line muffin tins with parchment rounds and build bite-sized cheesecakes — perfect for picnics or potlucks, and still bursting with Pineapple Right Side Up Cheesecake spirit.
Make Ahead and Storage
Storing Leftovers
Tightly wrap your cheesecake (still in its pan or carefully transferred to a plate) with plastic wrap and store it in the refrigerator. It will stay fresh, creamy, and delicious for up to 5 days, so you can sneak a slice whenever you need a taste of sunshine.
Freezing
Pineapple Right Side Up Cheesecake freezes beautifully! Slice it first for easy grab-and-go portions, or freeze whole. Wrap well in plastic and foil, then thaw overnight in the fridge before serving. While the fruit may soften a little after thawing, the flavors stay vibrant and delightful.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so there’s no need for reheating. If you do want to take the chill off, let a slice sit at room temperature for 10 to 15 minutes for that perfectly creamy bite. Avoid microwaving, which can alter the texture.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to slice it thin and pat it dry before arranging on the crust. Fresh pineapple brings extra brightness, though canned pineapple’s even size and sweetness are both traditional and convenient for Pineapple Right Side Up Cheesecake.
Do I have to use a water bath?
Technically, you can bake without one, but the water bath ensures an ultra-creamy texture and helps avoid the dreaded surface cracks. For the best Pineapple Right Side Up Cheesecake experience, I highly recommend sticking with it!
Can I make this recipe gluten-free?
Yes! Use gluten-free graham crackers and swap the all-purpose flour in the filling for a gluten-free blend or cornstarch. The result will still be lusciously creamy and safe for gluten-free guests.
What if I don’t have a springform pan?
You can use a deep 9-inch cake pan lined with parchment, but serving will be a bit trickier. Simply cut and serve directly from the pan, or try making individual cheesecakes in muffin tins for easy removal and serving.
Can I double the recipe for a bigger crowd?
Yes, just use a larger pan and keep a close eye on baking time — you may need to extend it by 15 to 20 minutes, checking for that gentle jiggle in the center. Pineapple Right Side Up Cheesecake is always a hit, so more is definitely better!
Final Thoughts
If you love cheerful, crowd-pleasing desserts, Pineapple Right Side Up Cheesecake is just the treat to add to your baking list. Every bite is creamy, fruity, and gently nostalgic in the most wonderful way. Invite your friends, make a pot of coffee, and let this dessert bring a taste of sunshine to your table — you’re going to love it!
Print
Pineapple Right Side Up Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes (includes cooling and chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Right Side Up Cheesecake that combines the best of pineapple upside-down cake with a creamy cheesecake twist. It’s a delightful dessert that will impress your guests and satisfy your sweet tooth.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the pineapple layer:
- 1 tablespoon butter
- ½ cup brown sugar
- 1 (20-ounce) can pineapple rings, drained
- 6–8 maraschino cherries
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside in foil to prepare for a water bath.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture into the bottom of the prepared pan.
- In a small saucepan, melt 1 tablespoon butter with the brown sugar. Pour the mixture over the crust and gently arrange pineapple rings on top. Place one cherry in the center of each ring.
- In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and flour until fully incorporated.
- Pour the cheesecake batter carefully over the pineapple layer. Place the pan inside a larger baking dish and pour hot water into the outer dish to come halfway up the springform pan sides.
- Bake for 55–65 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and chill in the refrigerator for at least 4 hours or overnight.
- To serve, run a knife around the edge and remove the springform ring. Slice and enjoy with pineapple and cherry on top.
Notes
- For extra flair, brush a little of the leftover pineapple syrup on top before serving.
- Store refrigerated for up to 5 days.
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