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This pineapple right side up cheesecake combines two beloved desserts into one showstopping treat. The classic flavors of pineapple upside-down cake get reimagined in creamy cheesecake form, creating a dessert that's both familiar and excitingly new.
I created this recipe for my sister's birthday after she couldn't decide between cheesecake and pineapple upside-down cake. The combination was such a hit that it's now requested at nearly every family gathering.
Ingredients
- Buttery graham cracker crumbs: create the perfect textural contrast to the creamy filling
- Brown sugar: adds depth and a caramel note to the crust
- Room temperature cream cheese: ensures a silky smooth cheesecake without lumps
- Cornstarch: helps prevent cracking while baking
- Fresh maraschino cherries: provide bursts of color and flavor throughout
- Canned pineapple chunks: deliver tropical sweetness in every bite
- Heavy cream: adds richness to the filling
Step-by-Step Instructions
- Prepare the Pan:
- Properly preparing your pan is crucial for a perfect cheesecake. Spray generously with non-stick spray, then line with parchment paper and spray again. This triple protection ensures your cheesecake will release cleanly after chilling.
- Create the Crust:
- Mix the graham cracker crumbs with both sugars, then slowly incorporate melted butter until the mixture resembles wet sand. Press firmly into the prepared pan, ensuring an even layer across the bottom and about one inch up the sides. Bake until just golden and fragrant.
- Mix the Filling:
- Beat cream cheese for a full 4-5 minutes until completely smooth, stopping frequently to scrape down the bowl. This extended beating time incorporates air for a lighter texture and eliminates any potential lumps. Add remaining ingredients except eggs, mixing until just combined.
- Add Eggs and Fruit:
- Gently fold in the eggs to avoid incorporating too much air, which can cause cracking. Then carefully fold in the cherries and pineapple chunks, distributing them evenly throughout the batter. Pour into the cooled crust.
- Master the Water Bath:
- Place the cheesecake pan on a jellyroll pan or in a larger pan filled with about an inch of hot water. This creates a humid environment that prevents the top from cracking and ensures even baking throughout.
- Follow the Temperature Stages:
- Bake initially at 300°F to set the outer edges, then reduce to 225°F to slowly and gently cook the interior. This dual-temperature approach creates the perfect creamy texture without overbaking.
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The maraschino cherries are my secret weapon in this recipe. My grandmother always used them in her pineapple upside-down cake, and incorporating them throughout the cheesecake rather than just as decoration brings back wonderful memories of baking with her in her tiny kitchen. The vibrant red against the pale yellow creates such a beautiful effect when you cut into the cake.
Storage Tips
This cheesecake keeps beautifully in the refrigerator for up to 5 days. Store in an airtight container or cover tightly with plastic wrap to prevent it from absorbing refrigerator odors. For the freshest taste, add the whipped cream garnish just before serving rather than in advance.
Make It Your Own
Feel free to experiment with fruit variations based on what you have available. Fresh pineapple can substitute for canned, though you'll want to pat it dry to remove excess moisture. For a boozy twist, try soaking the pineapple chunks in rum for an hour before folding into the batter. You can also swap the graham cracker crust for a vanilla wafer or shortbread crust.
Serving Suggestions
For the ultimate presentation, serve this cheesecake on a cake stand with extra pineapple slices and cherries arranged around the base. A dollop of freshly whipped cream on each slice balances the sweetness perfectly. For a tropical brunch, pair with mimosas made with pineapple juice instead of orange juice.
Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just ensure it is ripe, and taste for sweetness as fresh pineapple can be less sweet than canned.
- → What is the purpose of cornstarch in the cheesecake?
Cornstarch helps stabilize the cheesecake filling, preventing cracks and yielding a creamy, smooth texture.
- → How do I prevent the cheesecake from cracking?
Bake at a low, gentle temperature, avoid overbaking, and cool it gradually to prevent sudden changes in temperature that may cause cracks.
- → Can I omit the cherries or substitute with another fruit?
Yes, you can omit the cherries or replace them with another soft fruit like diced strawberries or mangos for a unique twist.
- → How long does the cheesecake need to chill?
For best results, chill the cheesecake overnight or at least 6-8 hours before serving to allow it to set fully.
- → What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water before each cut and wipe it clean between slices for perfectly clean cuts.