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Pineapple Right-Side-Up Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes (plus chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pineapple Right-Side-Up Cheesecake is a delightful tropical dessert combining a creamy cream cheese filling with a caramelized pineapple topping. The graham cracker crust adds a buttery crunch, while the caramelized pineapple rings and optional maraschino cherries provide a beautiful and flavorful finish. Perfectly balanced sweetness and a luscious texture make this cheesecake a crowd-pleaser for any occasion.

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons melted butter

For the filling:

  • 16 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple (well-drained)

For the topping:

  • 1 cup pineapple rings (drained)
  • ¼ cup brown sugar
  • 2 tablespoons butter
  • maraschino cherries (optional)

Instructions

  1. Prepare the crust: Preheat the oven to 325°F and grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8 to 10 minutes, then remove from the oven and let it cool slightly.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy. Beat in the eggs one at a time to ensure they are fully incorporated. Stir in the vanilla extract and the well-drained crushed pineapple until evenly combined.
  3. Bake the cheesecake: Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Place the springform pan in the oven and bake for 45 to 50 minutes, or until the cheesecake’s center is just set but still slightly jiggly. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  4. Chill the cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully and enhance the flavors.
  5. Prepare the topping: Melt butter in a skillet over medium heat. Add the pineapple rings and sprinkle them evenly with brown sugar. Cook for about 3 to 4 minutes on each side until the pineapple is caramelized and golden brown. Remove from heat and allow to cool slightly.
  6. Assemble and serve: Carefully arrange the caramelized pineapple rings atop the chilled cheesecake. Place maraschino cherries in the centers of the pineapple rings if desired. Slice and serve chilled for the best flavor and texture experience.

Notes

  • Make sure to drain the pineapple well to prevent excess moisture in the cheesecake, which can cause it to be soggy.
  • For an extra tropical twist, add a dash of coconut extract to the cheesecake batter to complement the pineapple flavor.

Find it online: https://slsrecipes.com/pineapple-right-side-up-cheesecake-recipe-5/