By Pineapple Right Side Up Cheesecake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Pineapple Right Side Up Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pineapple Right Side Up Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
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
PREPARATION STEPS
Crust: Preheat oven to 300°F (149°C)
Spray a 6×3-inch removable bottom pan with non-stick spray, line with parchment, and spray again
Mix crust ingredients and press into pan
Bake 10-12 minutes
Cool on a rack over a jellyroll pan.
Cheesecake: Beat cream cheese until creamy, about 4-5 minutes, scraping the bowl a few times
Mix in sour cream, heavy cream, vanilla, sugar, and cornstarch until smooth
Add eggs gently, then fold in cherries and pineapple
Pour into crust
Bake at 300°F for 12 minutes, then at 225°F for 95 minutes without opening the oven
Leave in the off oven for 1 hour, then crack open the oven for another hour
Cool on a rack, then chill overnight
Remove from pan, place on cake plate, and garnish.
Prep Time: 30 minutes | Cooking Time: 107 minutes | Total Time: 24 hours | Kcal: 500 | Servings: 8
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
