Pineapple Right Side Up Cheesecake (Print-Friendly Version)
Smooth cheesecake topped with pineapple and cherries on a graham crust.
# Ingredients You’ll Need:
→ Graham Cracker Crust
01 -
1 ¼ cups crushed graham crackers
02 -
46 grams light brown sugar
03 -
42 grams white sugar
04 -
6-7 tbsp melted butter (add gradually, you might not need it all)
→ Cheesecake
05 -
16 ounces softened cream cheese
06 -
80 grams sour cream at room temp
07 -
1 tablespoon heavy cream at room temp
08 -
1 tablespoon pure vanilla extract
09 -
140 grams white sugar
10 -
2 tablespoons cornstarch
11 -
2 eggs at room temp
12 -
25 halved maraschino cherries
13 -
4 canned pineapple rings, chopped into chunks
→ Garnish
14 -
Fresh whipped cream
15 -
Leftover canned pineapple slices, cut in half
16 -
Whole maraschino cherries with stems
# How to Make It:
01 -
Heat your oven to 300°F (149°C). Give a 6x3-inch pan with removable bottom a good coat of non-stick spray, put down parchment, then spray again. Combine all your crust stuff and push firmly into the pan bottom. Pop in the oven for 10-12 minutes. Let it cool on a rack sitting over a baking sheet.
02 -
Whip the cream cheese until it's super smooth, about 4-5 minutes, making sure to scrape the bowl down several times. Stir in your sour cream, heavy cream, vanilla, white sugar, and cornstarch until everything's well mixed. Gently add the eggs, then carefully fold in your halved cherries and pineapple chunks.
03 -
Pour your mixture into the cooled crust. Bake at 300°F (149°C) for 12 minutes, then drop the temperature to 225°F (107°C) and keep baking for another 95 minutes without peeking. When done, turn the oven off but leave the cake inside for an hour, then prop the door open slightly for one more hour.
04 -
Let the cheesecake cool completely on a rack, then stick it in the fridge overnight. Take it out of the pan, put it on a nice cake plate, and top with swirls of whipped cream, pineapple pieces, and stemmed cherries.