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Pineapple Right Side Up Cheesecake Recipe

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4 from 51 reviews

  • Author: admin
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Pineapple Right Side Up Cheesecake combines the rich, creamy texture of classic cheesecake with a tropical twist of caramelized pineapple and warm spices. Featuring a buttery graham cracker crust, smooth cream cheese filling with crushed pineapple, and topped with caramelized pineapple rings and maraschino cherries, this dessert is perfect for any occasion looking for a flavorful, eye-catching finale.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted

Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 can (20 oz) crushed pineapple, well-drained

Topping

  • 1/4 cup brown sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cinnamon
  • Pineapple rings (optional, for topping)
  • Maraschino cherries (optional, for topping)
  • Whipped cream (optional, for garnish)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8 minutes, then remove and set aside to cool.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese together with 3/4 cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on medium speed and ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until combined. Gently fold in the well-drained crushed pineapple to evenly distribute it throughout the batter.
  3. Bake the Cheesecake: Pour the prepared filling over the cooled graham cracker crust, smoothing out the top with a spatula. Place the springform pan on a middle rack in the oven and bake for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly to the touch. Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually for 1 hour. Then transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.
  4. Caramelize the Pineapple Rings: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the brown sugar and cinnamon, stirring continuously until the mixture melts and starts bubbling. Add the pineapple rings and cook them for 2 to 3 minutes on each side until they become nicely caramelized. Remove from heat and allow to cool slightly.
  5. Assemble and Serve: Once the cheesecake is fully chilled, carefully arrange the caramelized pineapple rings over the top. Add maraschino cherries in the centers of the pineapple rings if desired. Garnish with whipped cream before serving for an extra touch of indulgence.

Notes

  • Ensure the crushed pineapple is thoroughly drained to prevent excess moisture that could affect the cheesecake’s texture.
  • For an extra tropical flavor, consider adding a splash of coconut extract to the cheesecake filling.
  • Use a springform pan for easy removal of the cheesecake without damaging the edges.
  • Allow the cheesecake to chill overnight for best flavor and texture.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://jonschelanderpugh.com/pineapple-right-side-up-cheesecake-recipe/