Description

This Pineapple Right Side Up Cheesecake is a delightful twist on a classic dessert, combining a rich and creamy cheesecake with a sweet pineapple and cherry topping. The graham cracker crust adds a buttery crunch, making it a perfect treat for any occasion. Baked slowly at a low temperature to achieve a smooth, dense texture, this dessert is best served chilled and garnished with whipped cream and additional fruit for a refreshing finish.

Ingredients

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

Toppings

25 maraschino cherries, cut in half
4 slices canned pineapple, cut into chunks

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Instructions

Preheat the oven: Set your oven to 300°F (149°C) and prepare a 6×3-inch removable bottom pan by greasing or lining it to prevent sticking.
Prepare the crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 10-12 minutes, then remove and let it cool completely.
Make the cheesecake filling: Beat the cream cheese with an electric mixer until creamy and smooth. Add sour cream, heavy cream, vanilla extract, granulated sugar, and cornstarch. Continue mixing until the mixture is smooth and free of lumps.
Add eggs and fruit: Gently incorporate the eggs one at a time, mixing just until combined to avoid overbeating. Then carefully fold in the halved maraschino cherries and pineapple chunks, distributing them evenly throughout the batter.
Assemble and bake: Pour the cheesecake filling over the cooled crust. Bake at 300°F for 12 minutes, then reduce the oven temperature to 225°F (107°C) and continue baking for an additional 95 minutes. After baking, turn off the oven and let the cheesecake cool inside completely to prevent cracking.
Chill and garnish: Once cooled, refrigerate the cheesecake overnight to set. Before serving, garnish with whipped cream, extra pineapple slices, and cherries for an elegant finish.

Notes

Adding melted butter slowly to the crust mixture helps you control the texture; you may not need the full 7 tablespoons.
Room temperature ingredients ensure a smoother batter and help prevent cracking.
Cooling the cheesecake gradually in the oven after baking prevents sudden temperature changes which can cause cracks.
Chilling overnight is essential for the cheesecake to fully set and develop its rich flavor.
Use a water bath or place a pan of water in the oven if you want to further reduce the risk of cracks, though this recipe does not specify it.