Description

This Pineapple Right Side Up Cheesecake is a delightful twist on classic cheesecake, featuring a graham cracker crust topped with juicy pineapple chunks and maraschino cherries baked inside a creamy, smooth cheesecake batter. With a perfectly balanced sweetness and fruity accents, this dessert is ideal for any special occasion or a sweet treat after dinner.

Ingredients

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Graham Cracker 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
42 grams sugar

Fruit Topping

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 300°F (149°C). Grease and prepare a 6×3-inch removable bottom pan to ensure easy removal of the cheesecake after baking.
Make the Crust: Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Add the butter gradually, as you may not need all of it. Press the mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake the crust for 10-12 minutes, then set aside to cool completely.
Prepare the Cheesecake Batter: Using an electric mixer, beat the cream cheese until creamy and smooth. Add the sour cream, heavy cream, vanilla extract, sugar, and cornstarch, mixing until the mixture is uniform and lump-free.
Add Eggs and Fruit: Gently add the eggs one at a time to the batter, mixing carefully to avoid over-beating. Fold in the halved maraschino cherries and pineapple chunks delicately to distribute the fruit evenly throughout the batter without breaking it down.
Assemble and Bake: Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly. Bake initially at 300°F (149°C) for 12 minutes to set the top, then reduce the oven temperature to 225°F (107°C) and continue baking for an additional 95 minutes. After baking, allow the cheesecake to cool inside the oven gradually with the door slightly ajar to prevent cracking.
Chill and Garnish: Once cooled to room temperature, cover and chill the cheesecake overnight to fully set and develop flavors. Before serving, garnish with whipped cream, additional pineapple slices, and maraschino cherries for an attractive presentation.

Notes

Room temperature ingredients ensure a smooth batter without lumps.
Baking at a low temperature helps prevent cracks and ensures a creamy texture.
Chill overnight to firm up the cheesecake for perfect slicing.
If you prefer, you can line the pan with parchment for easier removal.
The recipe uses canned pineapple, which helps maintain moisture and flavor.