Escape to a tropical oasis with every bite of this Pineapple Right Side Up Cheesecake. Combining the creamy richness of cheesecake with the vibrant flavors of pineapple and cherries, this dessert is a tantalizing treat for any occasion. Whether you’re hosting a summer gathering or simply craving a taste of the tropics, this recipe is sure to delight your taste buds and transport you to paradise.
Ingredients:
Graham Cracker Crust:
1 ¼ cups graham cracker crumbs
46 grams brown sugar
42 grams sugar
6-7 tablespoons melted butter (add slowly, may not need all)
Cheesecake:
16 ounces cream cheese, room temperature
80 grams sour cream, room temperature
1 tablespoon heavy cream, room temperature
1 tablespoon vanilla extract
140 grams granulated sugar
2 tablespoons cornstarch
2 eggs, room temperature
25 maraschino cherries, cut in half
4 slices canned pineapple, cut into chunks
Garnish:
Whipped cream
Pineapple slices (use the rest from 1 can, cut in half)
Cherries with stems
Directions:
Crust: Preheat your oven to 300°F (149°C). Spray a 6×3-inch removable bottom pan with non-stick spray, line it with parchment paper, and spray again to ensure easy removal. In a mixing bowl, combine graham cracker crumbs, brown sugar, white sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden. Allow the crust to cool on a wire rack.
Cheesecake: In a large mixing bowl, beat the cream cheese until creamy, about 4-5 minutes, ensuring to scrape down the sides of the bowl as needed. Mix in sour cream, heavy cream, vanilla extract, granulated sugar, and cornstarch until smooth and well combined. Add the eggs one at a time, mixing gently after each addition. Fold in the halved maraschino cherries and pineapple chunks until evenly distributed throughout the batter.
Assembly: Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula. Bake at 300°F for 12 minutes, then reduce the temperature to 225°F and continue baking for an additional 95 minutes without opening the oven door. After baking, turn off the oven and leave the cheesecake inside for 1 hour to slowly cool. Then crack open the oven door and let the cheesecake rest for another hour before removing it. Allow the cheesecake to cool completely on a wire rack before chilling it in the refrigerator overnight.
Garnish: Once the cheesecake is thoroughly chilled, carefully remove it from the pan and transfer it to a cake plate. Decorate the top with swirls of whipped cream, pineapple slices, and cherries with stems for an extra touch of tropical flair.
Serving Tips:
Serve each slice of Pineapple Right Side Up Cheesecake with a dollop of freshly whipped cream for an extra decadent touch.
Garnish each serving with a pineapple slice and a cherry on top to enhance its tropical appeal.
Consider serving the cheesecake alongside a scoop of coconut or mango sorbet for a refreshing contrast.
Presentation:
When slicing the cheesecake, use a sharp knife dipped in hot water and wiped clean between cuts for clean, neat slices.
Arrange the cheesecake slices on dessert plates and drizzle with a caramel or pineapple glaze for an added flourish.
Storage Tips:
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
To maintain its freshness, cover the cheesecake with plastic wrap or aluminum foil before placing it in the refrigerator.
For longer storage, you can freeze individual slices of cheesecake in freezer-safe containers for up to 1-2 months.
When ready to enjoy, thaw the frozen cheesecake slices in the refrigerator overnight before serving.
Refreshing Leftovers:
If the cheesecake becomes slightly dry after refrigeration, revive its freshness by drizzling a bit of pineapple juice over the slices before serving.
Alternatively, you can warm individual slices in the microwave for a few seconds to enhance their creamy texture before serving.
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FAQs:
Can I use fresh pineapple instead of canned pineapple for this recipe?
Yes, you can substitute fresh pineapple for canned pineapple in this recipe. Simply peel and core a fresh pineapple and cut it into small chunks to use in place of the canned pineapple slices. However, keep in mind that fresh pineapple may have a slightly different texture and flavor compared to canned pineapple, so adjust accordingly based on your preference.
Can I make this cheesecake in advance for a special occasion?
Absolutely! This cheesecake is perfect for making ahead of time. In fact, it’s even better when chilled overnight, allowing the flavors to meld together and the texture to set properly. Prepare the cheesecake as directed, then refrigerate it overnight. When you’re ready to serve, simply garnish and enjoy!
I don’t have a 6×3-inch pan. Can I use a different size?
While a 6×3-inch pan is ideal for this recipe, you can use a similar-sized pan or even a larger one if needed. Just keep in mind that the baking time may vary depending on the size and depth of the pan. Adjust the baking time accordingly and keep an eye on the cheesecake to ensure it cooks evenly.
Can I omit the cherries from the recipe?
Yes, if you prefer a Pineapple Right Side Up Cheesecake without cherries, you can omit them from the recipe. The cheesecake will still be delicious with just the pineapple chunks. Feel free to customize the recipe to suit your taste preferences and dietary restrictions.
With its creamy texture, tangy pineapple, and sweet cherries, this Pineapple Right Side Up Cheesecake is a slice of paradise on a plate. Perfect for special occasions or any time you’re craving a taste of the tropics, this indulgent dessert is sure to be a hit with friends and family alike. So why not treat yourself to a tropical getaway right in your own kitchen? Dive into this delightful dessert and let your taste buds take a trip to paradise.
📖 Recipe:
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Pineapple Right Side Up Cheesecake
- Total Time: 24 hours
- Yield: 8 servings
Description
Indulge in the tropical flavors of our Pineapple Right Side Up Cheesecake, a delightful twist on a classic dessert. Creamy cheesecake infused with juicy pineapple chunks and sweet cherries, all nestled atop a graham cracker crust. Perfect for any occasion, this recipe will transport your taste buds to paradise!
Ingredients
For Graham Cracker Crust:
1 ¼ cups graham cracker crumbs
46 grams brown sugar
42 grams sugar
6–7 tablespoons melted butter (add slowly, may not need all)
For Cheesecake:
16 ounces cream cheese, room temperature
80 grams sour cream, room temperature
1 tablespoon heavy cream, room temperature
1 tablespoon vanilla extract
140 grams granulated sugar
2 tablespoons cornstarch
2 eggs, room temperature
25 maraschino cherries, cut in half
4 slices canned pineapple, cut into chunks
Instructions
- Preheat oven to 300°F (149°C). Prepare a 6×3-inch removable bottom pan.
- Mix graham cracker crust ingredients and press into the pan. Bake for 10-12 minutes. Cool.
- Beat cream cheese until creamy. Add sour cream, heavy cream, vanilla, sugar, and cornstarch. Mix until smooth.
- Gently add eggs, then fold in cherries and pineapple chunks. Pour into crust.
- Bake at 300°F for 12 minutes, then at 225°F for 95 minutes. Let cool in the oven, then chill overnight.
- Garnish with whipped cream, pineapple slices, and cherries.
Notes
Ensure all dairy ingredients are at room temperature for smooth mixing.
For best results, allow the cheesecake to chill overnight before serving.
Customize the garnishes according to your preference for presentation.
- Prep Time: 30 minutes
- Cook Time: 107 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical/American
Nutrition
- Serving Size: 8 servings
- Calories: 500 kcl
