Description
This Pineapple Right Side Up Cheesecake is a delightful twist on classic cheesecake with a caramelized pineapple and cherry topping baked right in the crust. Featuring a creamy, smooth cheesecake filling flavored with vanilla and subtle hints of sour cream, it’s perfect for a special dessert occasion. The crust is made from a graham cracker base, and the cheesecake is slow baked to ensure a creamy texture without cracks. Chill overnight for best flavor and texture.
Ingredients
Scale
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
Topping
- 25 maraschino cherries, cut in half
- 4 slices canned pineapple, cut into chunks
Instructions
- Preheat the Oven 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 the Crust: Combine graham cracker crumbs, brown sugar, and melted butter, adding the butter slowly until the mixture holds together. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10-12 minutes, then allow it to cool completely.
- Prepare the Cheesecake Filling: Beat the cream cheese until smooth and creamy. Incorporate the sour cream, heavy cream, vanilla extract, granulated sugar, and cornstarch, mixing well until the batter is smooth and lump-free.
- Add Eggs and Fruit: Gently add the eggs one at a time, incorporating them without overmixing to maintain a light texture. Fold in the halved maraschino cherries and pineapple chunks evenly into the batter.
- Assemble and Bake: Pour the batter over the cooled crust in the pan. Bake at 300°F for 12 minutes to set the top, then reduce the temperature to 225°F and bake for an additional 95 minutes for a slow, gentle bake ensuring creamy texture.
- Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent cracking. Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill overnight to fully set.
- Garnish and Serve: Before serving, garnish the cheesecake with whipped cream, pineapple slices, and maraschino cherries for an elegant presentation.
Notes
- Make sure all dairy ingredients like cream cheese, eggs, sour cream, and heavy cream are at room temperature to achieve a smooth batter.
- Do not overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Chilling overnight is essential for the cheesecake to set properly and develop full flavor.
- Use a water bath if desired to further prevent cracking and ensure an even bake.
- For best results, remove the cheesecake from the pan carefully using the removable bottom.
