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Pineapple Right Side Up Cheesecake Recipe

Pineapple Right Side Up Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 28 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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