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Pineapple Right Side Up Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 287 reviews
  • Author: Melanie
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pineapple Right Side Up Cheesecake combines a buttery graham cracker crust with a caramelized pineapple layer topped by a creamy, smooth cheesecake filling. Baked in a water bath for perfect texture and garnished with cherries and whipped cream, it offers a tropical twist on a classic dessert that’s perfect for any occasion.

Ingredients

Scale

For the Crust:

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

For the Pineapple Layer:

  • 1 can (20 ounces) pineapple slices in juice, drained
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter

For the Cheesecake Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For Garnish (optional):

  • Maraschino cherries
  • Whipped cream
  • Extra pineapple slices or chunks

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F and grease a 9-inch springform pan. Wrap the bottom of the pan in foil to prevent leaks during baking.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and allow to cool.
  3. Caramelize Pineapple: Heat a skillet over medium heat and melt 2 tablespoons of unsalted butter. Stir in the brown sugar until dissolved and bubbly. Add the drained pineapple slices and cook for 3 to 4 minutes until lightly caramelized. Remove from heat.
  4. Arrange Pineapple Layer: Place the caramelized pineapple slices in a single layer on top of the baked crust, distributing evenly.
  5. Prepare Cheesecake Filling: Using a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and beat until light and fluffy. Incorporate eggs one at a time, mixing after each addition. Add vanilla extract and sour cream, blending until just combined to maintain a smooth texture.
  6. Assemble Cheesecake: Pour the cheesecake filling over the pineapple layer, smoothing the top with a spatula for an even surface.
  7. Water Bath Baking: Place the springform pan into a larger roasting pan. Pour about one inch of hot water into the outer pan to create a water bath, which helps bake the cheesecake evenly and prevents cracking.
  8. Bake: Bake in the preheated oven for 60 to 70 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle.
  9. Cool in Oven: Turn off the oven and crack the door open. Leave the cheesecake inside to cool slowly for one hour to prevent sudden temperature changes and cracking.
  10. Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight to fully set the cheesecake.
  11. Garnish and Serve: Before serving, optionally garnish the cheesecake with maraschino cherries, whipped cream, or extra pineapple slices or chunks for added flavor and presentation.

Notes

  • Ensure pineapple slices are well-drained to avoid soggy crust or filling.
  • This cheesecake tastes best after chilling overnight, allowing the flavors to meld and texture to firm up.
  • To avoid cracks in the cheesecake, do not overmix the batter and use the water bath method precisely as described.

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