Experience Tropical Bliss with Pineapple Right Side Up Cheesecake

Dreaming of a dessert that transports you straight to a sun-drenched tropical island? My Pineapple Right Side Up Cheesecake recipe is your ticket to a culinary paradise! Combining the luscious flavors of pineapple and cherries with the creamy richness of cheesecake, this dessert is not just a treat for your taste buds—it’s a full-on sensory escape.

Ingredients:

For the Graham Cracker Crust:

• 1 ¼ cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/5 cup sugar
• 6-7 tablespoons melted butter (adjust as needed)

For the Cheesecake:

• 16 ounces cream cheese, at room temperature
• 1/3 cup sour cream, at room temperature
• 1 tablespoon heavy cream, at room temperature
• 1 tablespoon vanilla extract
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 eggs, at room temperature
• 25 maraschino cherries, halved
• 4 slices canned pineapple, cut into chunks

For the Garnish:

• Whipped cream
• Pineapple slices (remainder of the can, halved)
• Cherries with stems

Directions:

Prepare the Crust:

1. Preheat your 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. Combine graham cracker crumbs, brown sugar, sugar, and melted butter in a bowl. Mix well and press the mixture firmly into the prepared pan.
3. Bake for 10-12 minutes until lightly golden. Let it cool on a wire rack over a jelly roll pan.

Make the Cheesecake:

1. In a large mixing bowl, beat the cream cheese until creamy, about 4-5 minutes, scraping down the sides of the bowl occasionally.
2. Add the sour cream, heavy cream, vanilla extract, sugar, and cornstarch. Mix until the mixture is smooth and well combined.
3. Gently beat in the eggs one at a time, ensuring not to overmix.
4. Fold in the halved cherries and pineapple chunks.
5. Pour the filling over the cooled crust. Smooth the top with a spatula.
6. Bake at 300°F for 12 minutes. Then reduce the temperature to 225°F and bake for 95 minutes without opening the oven door.
7. After baking, let the cheesecake stay in the turned-off oven for 1 hour. Then, slightly open the oven door and let it sit for another hour.
8. Remove the cheesecake from the oven and allow it to cool on a wire rack. Chill overnight in the refrigerator.

Garnish and Serve:

1. Once fully chilled, remove the cheesecake from the pan and place it on a cake plate.
2. Garnish with whipped cream, pineapple slices, and cherries.

Nutritional Information:

• Prep Time: 30 minutes
• Cooking Time: 107 minutes
• Total Time: 24 hours
• Calories per Serving: 500 kcal
• Servings: 8

This Pineapple Right Side Up Cheesecake is perfect for any occasion where you want to impress and indulge. Whether it’s a festive celebration or a cozy family dinner, this cheesecake promises to be the showstopper on your dessert table. Enjoy the layers of flavor and textures, and let every bite take you closer to paradise!

1. Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple instead of canned. However, ensure that the pineapple is ripe and sweet. You might need to adjust the sugar slightly depending on the sweetness of the pineapple.

2. What type of pan is best for this recipe? A 6×3-inch removable bottom pan, often called a cheesecake or springform pan, works best for this recipe. It allows you to easily remove the cheesecake without damaging it.

3. How do I prevent cracks in my cheesecake? To prevent cracks, ensure all ingredients are at room temperature and mix the filling just until combined. Avoid overmixing, especially after adding the eggs. Additionally, the gradual cooling process as described in the recipe helps prevent sudden temperature changes that can cause cracking.

4. Can this cheesecake be made gluten-free? Yes, to make this cheesecake gluten-free, simply use gluten-free graham crackers for the crust. Check all other ingredients to ensure they are certified gluten-free.

5. How long can I store this cheesecake? This cheesecake can be stored in the refrigerator for up to 5 days. Make sure it’s covered tightly with plastic wrap or in an airtight container.