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If you love the nostalgic charm of a classic pineapple upside-down cake but crave something creamier and more indulgent, this Pineapple Right Side Up Cheesecake Recipe is absolutely the dessert you’ve been waiting for. It combines the tropical sweetness of pineapple and maraschino cherries with a rich, velvety cheesecake filling sitting atop a buttery graham cracker crust. Every forkful offers a delightful balance of bright fruitiness and creamy decadence that’s perfect for any occasion, from family dinners to summer celebrations. I’m thrilled to share this gem with you – it’s a true crowd-pleaser that turns a beloved comfort dessert into something wonderfully elegant and refreshing.
Ingredients You’ll Need
The beauty of this Pineapple Right Side Up Cheesecake Recipe lies in its straightforward yet carefully chosen ingredients. Each component plays a vital role in creating the perfect texture, flavor, and visual appeal: from the crumbly, slightly crunchy crust to the luscious, tangy-sweet cheesecake, up to the colorful pineapple and cherries that brighten every bite.
- 1 ¼ cups graham cracker crumbs: For a crunchy, buttery base that holds all the cheesecake goodness.
- 46 grams brown sugar: Adds a deep caramel-like sweetness to the crust.
- 42 grams sugar: Sweetens the crust without overpowering it.
- 6-7 tablespoons melted butter: Binds the graham crumbs together—add slowly to reach the ideal consistency.
- 16 ounces cream cheese, room temperature: The silky foundation of this cheesecake’s rich texture.
- 80 grams sour cream, room temperature: Adds a slight tang and creaminess to balance the sweetness.
- 1 tablespoon heavy cream, room temperature: Makes the filling extra smooth and lush.
- 1 tablespoon vanilla extract: Brings warmth and aromatic complexity.
- 140 grams granulated sugar: Sweetens the cheesecake filling perfectly.
- 2 tablespoons cornstarch: Helps stabilize the cheesecake for a firm but creamy bite.
- 2 eggs, room temperature: Bind the filling ingredients and provide structure.
- 25 maraschino cherries, cut in half: Pops of bright color and sweet cherry flavor throughout.
- 4 slices canned pineapple, cut into chunks: Adds juicy tropical notes and iconic pineapple charm.
How to Make Pineapple Right Side Up Cheesecake Recipe
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 300°F (149°C) and prepping a 6×3-inch removable bottom pan. This pan type is crucial for removing your cheesecake from the crust easily, ensuring a clean and neat presentation. Setting the stage properly is the first key to a flawless cheesecake.
Step 2: Prepare and Bake the Graham Cracker Crust
Mix the graham cracker crumbs with both sugars and gradually add melted butter, stirring until the mixture holds together without being greasy. Press this mixture firmly into the bottom of your pan to create an even layer. Bake for 10-12 minutes until the crust is set and fragrant, then let it cool completely—this step ensures your crust stays crisp under the creamy filling.
Step 3: Whip Up the Creamy Filling
Beat the cream cheese until luxuriously smooth, without lumps. Then add sour cream, heavy cream, vanilla extract, granulated sugar, and cornstarch, mixing until everything melds into a silky batter. This mixture is where the magic begins, as it promises the rich, tangy bite only a cheesecake can deliver.
Step 4: Fold in the Fruits Carefully
Next, gently add the eggs, one at a time, mixing just until combined to avoid over-beating, which can cause cracks later. Now comes the fun part—fold in the maraschino cherries and pineapple chunks carefully, so they distribute evenly throughout the cheesecake, providing bursts of juicy sweetness with every forkful.
Step 5: Bake Your Cheesecake to Perfection
Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the pan in the oven and bake at 300°F for 12 minutes. Then reduce the heat to 225°F and continue baking for another 95 minutes. This slow, gentle baking helps set the filling with a creamy texture and prevents cracks. After baking, turn off the oven and allow the cheesecake to cool inside before transferring it to the fridge to chill overnight—a step that completes the texture and flavor development beautifully.
Step 6: Garnish and Celebrate
Finally, garnish your cheesecake with fluffy whipped cream, along with pineapple slices and maraschino cherries arranged on top. This not only makes your dessert look stunning but also adds fresh flavors and lovely textures, inviting everyone to dig in!
How to Serve Pineapple Right Side Up Cheesecake Recipe
Garnishes
Topping your cheesecake with a cloud of freshly whipped cream instantly elevates its richness, while additional pineapple slices and cherries add brightness and contrast. Fresh mint leaves are another delightful option if you want an unexpected burst of color and a subtle herbal touch.
Side Dishes
This Pineapple Right Side Up Cheesecake Recipe shines as a standalone dessert, but it’s also fantastic alongside a scoop of coconut or vanilla ice cream for an extra layer of creaminess. A simple mixed berry salad complements the tropical flavors wonderfully if you want to balance sweetness with a bit of tartness.
Creative Ways to Present
For a party setting, try slicing the cheesecake into small squares and serving them on decorative plates with tropical fruit skewers on the side. You can also drizzle a little pineapple syrup or a cherry glaze for an elegant finish, making this classic dessert feel fresh and exciting every time.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days, allowing the flavors to meld even more. Just be sure to keep the garnishes separate if possible to maintain their freshness.
Freezing
If you want to plan ahead, this Pineapple Right Side Up Cheesecake Recipe freezes beautifully. Wrap the cheesecake tightly in plastic wrap and aluminum foil to prevent freezer burn. When frozen properly, it can last up to 2 months without losing its creamy texture.
Reheating
When you’re ready to enjoy frozen cheesecake, thaw it in the refrigerator overnight for the best texture. Since cheesecake is best served chilled, reheating is generally not necessary. However, if you prefer a slightly warmer slice, let it sit at room temperature for 20-30 minutes before serving.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will provide a slightly different texture and a brighter flavor, but it’s a wonderful substitution. Just be sure to drain it well to avoid extra moisture in the cheesecake.
Why do I need to bake the crust before adding the filling?
Baking the crust first helps it set firmly, so it doesn’t become soggy once the wet filling is added. It also develops a deeper toasted flavor that balances the creamy sweetness of the cheesecake.
What’s the reason for the two-stage baking process?
Baking at a higher temperature initially helps the cheesecake rise evenly, while the slow, lower temperature finish cooks the filling gently, preventing cracks and ensuring a smooth, creamy texture throughout.
Can I make this recipe in a different size pan?
Yes, but keep in mind that changing the pan size may affect baking time and thickness. For a larger pan, watch the cheesecake carefully and extend baking time; for a smaller pan, reduce baking time to avoid overcooking.
How can I avoid cracks on the cheesecake surface?
Beating the eggs just until combined, baking at low temperatures, and cooling the cheesecake gradually inside the oven after baking all help prevent cracks. Also, don’t overbeat the batter, and avoid opening the oven door too frequently.
Final Thoughts
This Pineapple Right Side Up Cheesecake Recipe has quickly become one of my favorite go-to desserts when I want to impress without stress. Its comforting blend of creamy cheesecake, tropical pineapple, and charming cherries creates a truly delightful experience with every bite. Whether you’re celebrating a special occasion or just treating yourself, you absolutely have to try making this cheesecake—it’s a slice of sunshine that everyone will love!
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Print
Pineapple Right Side Up Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 47 minutes
- Total Time: 2 hours 17 minutes plus overnight chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Right Side Up Cheesecake combines the tropical sweetness of pineapple and maraschino cherries with a creamy, smooth cheesecake filling on a classic graham cracker crust. Baked slowly to achieve a luscious texture, it’s perfect for a festive dessert or special occasion treat.
Ingredients
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
Toppings and Mix-ins
- 25 maraschino cherries, cut in half
- 4 slices canned pineapple, cut into chunks
- Whipped cream (for garnish)
- Pineapple slices (for garnish)
- Cherries (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (149°C). Prepare a 6×3-inch removable bottom pan to ensure easy removal of the cheesecake after baking.
- Make and Bake Crust: Mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10-12 minutes to set, then allow it to cool completely.
- Prepare Cheesecake Filling: Beat the cream cheese until creamy and smooth. Gradually add the sour cream, heavy cream, vanilla extract, granulated sugar, and cornstarch, mixing continuously until the batter is well combined and smooth.
- Add Eggs and Mix-ins: Gently add the eggs one at a time, blending carefully to avoid overmixing. Then fold in the halved maraschino cherries and pineapple chunks evenly into the batter.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake at 300°F for 12 minutes, then reduce the oven temperature to 225°F and continue baking for an additional 95 minutes. Once done, allow the cheesecake to cool in the oven to prevent cracking, then chill it overnight in the refrigerator to set fully.
- Garnish and Serve: Before serving, garnish the cheesecake with whipped cream, pineapple slices, and whole cherries for an attractive presentation and added flavor.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth and lump-free batter.
- Do not open the oven door during the lower temperature baking phase to prevent cracking.
- Chilling overnight improves texture and flavor.
- Use a water bath if preferred to further prevent cracks, although not required.
- Adjust sugar to taste if you prefer a sweeter or less sweet dessert.
