Description

Take your dessert to the tropics with this Pineapple Right Side Up Cheesecake! Featuring juicy pineapple, maraschino cherries, and a buttery graham cracker crust, this creamy cheesecake is a showstopper for summer gatherings or paradise-inspired dinners.

Ingredients

Units Scale

For the Crust:

1 1/4 cups graham cracker crumbs
6 tbsp butter, melted
42 g granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened
140 g granulated sugar
2 tbsp cornstarch
2 large eggs
80 g sour cream
1 tbsp heavy cream
1 tbsp vanilla extract

For the Topping:

4 slices canned pineapple, drained
25 maraschino cherries
46 g brown sugar

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Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended.
Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add cornstarch and mix until combined.
Beat in eggs, one at a time, followed by sour cream, heavy cream, and vanilla extract. Mix until smooth and lump-free.

Step 3: Assemble the Cheesecake

Pour the cheesecake batter over the cooled crust, spreading it evenly.
Arrange the pineapple slices on top of the batter and place a maraschino cherry in the center of each pineapple ring. Sprinkle brown sugar evenly over the top.

Step 4: Bake the Cheesecake

Place the springform pan in a water bath (wrap the pan in foil to prevent leaks) and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Step 5: Chill and Serve

Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Before serving, arrange additional maraschino cherries on top for decoration if desired.

Notes

Water Bath Tip: Use a roasting pan and fill it halfway with hot water for a crack-free cheesecake.
Substitutions: Use fresh pineapple slices if preferred, but pat them dry before placing on the cheesecake.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.