Pineapple Right Side Up Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 ¼ cups graham cracker crumbs
02 -
46 grams brown sugar
03 -
42 grams granulated sugar
04 -
6-7 tablespoons melted butter (add slowly, may not need all)
→ Cheesecake
05 -
16 ounces cream cheese, room temperature
06 -
80 grams sour cream, room temperature
07 -
1 tablespoon heavy cream, room temperature
08 -
1 tablespoon vanilla extract
09 -
140 grams granulated sugar
10 -
2 tablespoons cornstarch
11 -
2 eggs, room temperature
12 -
25 maraschino cherries, cut in half
13 -
4 slices canned pineapple, cut into chunks
→ Garnish
14 -
Whipped cream
15 -
Pineapple slices (use the rest from 1 can, cut in half)
16 -
Cherries with stems
# Instructions:
01 -
Preheat oven to 300°F (149°C). Spray a 6x3-inch removable bottom pan with non-stick spray, line with parchment, and spray again. Mix crust ingredients together and press into the pan. Bake for 10-12 minutes. Cool on a rack placed over a jellyroll pan.
02 -
Beat cream cheese until creamy, about 4-5 minutes, scraping the bowl a few times. Mix in sour cream, heavy cream, vanilla, granulated sugar, and cornstarch until smooth. Add eggs gently, then fold in cherries and pineapple chunks.
03 -
Pour batter into the prepared crust. Bake at 300°F (149°C) for 12 minutes, then lower the oven temperature to 225°F (107°C) and bake for 95 minutes without opening the oven door. Turn off the oven and leave the cheesecake inside for 1 hour, then crack the oven door open for another hour.
04 -
Cool the cheesecake on a rack to room temperature, then chill in the refrigerator overnight. Remove the cheesecake from the pan, place it on a cake plate, and garnish with whipped cream, pineapple slices, and cherries with stems.