Pineapple Right Side Up Cheesecake

Quick Benefits

Pineapple Right Side Up Cheesecake is a tropical twist on the classic cheesecake — blending the creamy richness of a traditional cheesecake with the fruity, vibrant flavors of pineapple and cherries. With its beautiful presentation and indulgent taste, this dessert is perfect for special occasions, holidays, or whenever you want to impress. Even better, it can be made ahead, making entertaining easier and more delicious!

Essential Ingredients

Crust:

  • 1¼ cups graham cracker crumbs
  • 46g brown sugar
  • 42g sugar
  • 6–7 tbsp melted butter

Cheesecake Filling:

  • 16 oz cream cheese, room temperature
  • 80g sour cream, room temperature
  • 1 tbsp heavy cream, room temperature
  • 1 tbsp vanilla extract
  • 140g granulated sugar
  • 2 tbsp cornstarch
  • 2 eggs, room temperature
  • 25 maraschino cherries, halved
  • 4 canned pineapple slices, cut into chunks

Garnish:

  • Whipped cream
  • Pineapple slices
  • Cherries with stems

Preparation Steps

  1. Preheat oven to 300°F (149°C). Spray a 6×3-inch removable-bottom pan with non-stick spray, line with parchment paper, and spray again.
  2. Make the crust: Combine graham cracker crumbs, sugars, and melted butter. Press into the bottom of the pan and bake for 10–12 minutes. Cool completely.
  3. Make the filling: Beat cream cheese for 4–5 minutes until smooth. Add sour cream, heavy cream, vanilla, sugar, and cornstarch. Mix until combined.
  4. Add eggs one at a time, mixing gently. Fold in halved cherries and pineapple chunks.
  5. Pour the batter into the cooled crust. Bake at 300°F for 12 minutes, then reduce to 225°F and bake for 95 minutes.
  6. Turn off oven and let cheesecake sit inside for 1 hour (do not open door). Then crack door open and rest for another hour.
  7. Cool on a rack, then refrigerate overnight.
  8. Garnish and serve: Once chilled, remove from pan and top with whipped cream, pineapple slices, and cherries with stems.

Health Benefits

Though rich and indulgent, this cheesecake offers a few feel-good benefits:

  • Pineapple is packed with vitamin C, antioxidants, and digestive enzymes.
  • Cherries add color and subtle sweetness, along with vitamins A and C.
  • Using full-fat dairy provides satisfying texture, so you don’t need a large slice to feel full.
  • You can lighten up the recipe with low-fat cream cheese or reduced sugar if desired.

Serving Suggestions

  • Slice using a hot, clean knife for perfect wedges.
  • Serve on a bright cake stand with colorful napkins for a tropical presentation.
  • Pair each slice with a dollop of whipped cream, fresh pineapple, or a scoop of vanilla ice cream.
  • Sprinkle with toasted coconut flakes for an extra layer of texture and island flair.
  • Ideal for Easter, Mother’s Day, summer brunches, or birthday celebrations.

Creative Variations

  • Add a shortbread or coconut crust instead of graham crackers.
  • Replace pineapple with mango or peaches for a different fruity vibe.
  • Use crushed pineapple in the filling for an even juicier texture.
  • Add a splash of rum extract for a pina colada-inspired twist.
  • Make mini cheesecakes using a muffin pan and liners.

Storage Tips

  • Refrigerate covered for up to 4–5 days. Cheesecake texture improves after chilling!
  • Freeze slices by wrapping tightly in plastic wrap and foil. Store for up to 2 months.
  • Thaw overnight in the fridge before serving.
  • Avoid leaving at room temperature for extended periods to preserve texture and safety.

Pro Tips

  • Room temperature ingredients ensure a smooth, lump-free filling.
  • Avoid overmixing the eggs to prevent excess air and cracking.
  • Bake the cheesecake low and slow for the silkiest texture.
  • Let it rest and chill overnight to develop the best flavor.
  • Decorate just before serving for the freshest presentation.

Frequently Asked Questions

Q: Can I use fresh pineapple instead of canned?
A: Yes, but cook it slightly to reduce moisture and prevent sogginess in the cheesecake.

Q: How do I prevent cracks in my cheesecake?
A: Bake slowly, avoid opening the oven, and let it cool gradually. Using room temp ingredients also helps.

Q: Can I make this ahead?
A: Absolutely! This cheesecake is best made a day ahead and chilled overnight.

Q: Can I use a springform pan?
A: Yes, a 6×3-inch springform pan works well. Line and wrap it to avoid leaks if using a water bath.

Q: What’s the best way to garnish?
A: Use whipped cream, extra pineapple slices, cherries with stems, and even mint leaves for a fresh pop.

Nutrition Facts (Approximate per serving — based on 10 slices)

  • Calories: ~380
  • Total Fat: ~25g
  • Saturated Fat: ~15g
  • Carbohydrates: ~30g
  • Sugar: ~22g
  • Protein: ~5g

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