Description

This Pineapple Right Side Up Cheesecake combines a buttery graham cracker crust with a luscious pineapple topping and a creamy, smooth cheesecake filling. It features a delightful tropical flavor with fresh or canned pineapple rings and maraschino cherries for a classic, eye-catching presentation. Perfect for dessert lovers looking for a fruity twist on traditional cheesecake.

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the pineapple topping:

¼ cup unsalted butter
½ cup brown sugar
6–8 pineapple rings (fresh or canned)
Maraschino cherries (optional)

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
½ cup crushed pineapple, well-drained

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Instructions

Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Bake in the preheated oven for 8–10 minutes until set. Remove and allow to cool completely.
Prepare the pineapple topping: In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook, stirring frequently, until the mixture is smooth and bubbling, about 2 minutes. Pour this caramel-like sauce evenly over the cooled crust in the springform pan. Arrange the pineapple rings on top of the sauce in a single layer. If desired, place a maraschino cherry in the center of each pineapple ring for added color and sweetness.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add granulated sugar and vanilla extract, and mix well to combine. Beat in the eggs one at a time, mixing just until incorporated after each addition to prevent overmixing. Fold in the sour cream gently until blended, then carefully fold in the well-drained crushed pineapple to maintain a light texture. Pour the completed filling evenly over the pineapple and crust layers in the pan, smoothing the top with a spatula.
Bake the cheesecake: Place the springform pan in the oven and bake for 55–65 minutes, or until the center is set but still slightly jiggly when shaken gently. Turn off the oven and crack the oven door open; let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
Serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan. Slice the cheesecake into 10 servings and serve chilled for the best texture and taste.

Notes

Ensure the crushed pineapple is well-drained to avoid excess moisture that can affect the texture of the cheesecake filling.
For a bolder pineapple flavor, consider adding a few drops of pineapple extract or increasing the crushed pineapple while slightly reducing the amount of sour cream.
Use room temperature cream cheese and eggs to ensure a smooth batter free of lumps.
Do not overmix the batter once eggs are added to prevent a dense texture.
Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
Chilling the cheesecake overnight enhances the flavor and makes slicing easier.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 300mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg