🍍 Pineapple Right Side Up Cheesecake – A Tropical Twist on a Creamy Classic

If you’re looking for a show-stopping dessert that combines the elegance of a classic cheesecake with the sunny sweetness of pineapple upside-down cake, then this Pineapple Right Side Up Cheesecake is exactly what your table needs. Featuring a buttery graham cracker crust, creamy cheesecake filling, vibrant pineapple slices, and a tropical flair that screams summer, this dessert is as beautiful as it is delicious.

Whether you’re planning a barbecue, a summer birthday party, or just need a sweet escape to the tropics, this cheesecake is bound to leave your guests in awe. Let’s dive deep into this irresistible recipe — one that’s been tested, loved, and polished to perfection.

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🌟 Why You’ll Love This Cheesecake

• Tropical meets classic: A unique combination of two iconic desserts — cheesecake and pineapple upside-down cake.
• No compromise on flavor: Tangy cream cheese pairs beautifully with the natural sweetness and acidity of fresh pineapple.
• Visually stunning: The pineapple ring decor topped with whipped cream rosettes makes it look straight out of a bakery window.
• Proven & loved: This recipe has been shared and recreated by many home bakers and always delivers rave reviews.

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🍰 What Makes It Different?

Traditional pineapple upside-down cakes are baked with caramelized pineapple rings on the bottom of the pan, flipped after baking. In this twist, we flip the idea: the pineapple slices are artfully layered on top after baking the cheesecake, keeping them vibrant, fresh, and glossy. This modern upgrade keeps your cheesecake from becoming soggy and adds a layer of elegance to your presentation.

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🧾 Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup crushed pineapple, well-drained

For the Topping:

• Fresh pineapple slices (or canned rings, well-drained)
• Sweetened whipped cream or stabilized whipped topping
• Optional: dehydrated pineapple flowers or maraschino cherries for garnish

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🥣 Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.

💡 Pro Tip: Use the flat bottom of a measuring cup to press the crust evenly.

Bake for 10 minutes, then set aside to cool slightly.

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2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until smooth and creamy — about 2-3 minutes. Add sugar and vanilla and beat until fully combined.

Add eggs, one at a time, beating on low speed and scraping down the bowl after each. Add sour cream and crushed pineapple, mixing just until combined.

✅ Do not overmix — air bubbles can lead to cracks.

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3. Bake the Cheesecake

Pour the filling into the cooled crust. Smooth the top. Wrap the pan in foil and place it in a water bath (a roasting pan filled halfway with hot water).

Bake for 55–70 minutes, or until the edges are set but the center slightly jiggles when you gently shake the pan.

Turn off the oven and let it sit in the oven with the door ajar for 1 hour to cool gradually. Then, refrigerate for at least 6 hours or overnight before adding toppings.

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4. Decorate with Pineapple and Cream

Once chilled and set, carefully release the cheesecake from the springform pan. Blot pineapple slices dry and arrange in a pinwheel pattern on top. Pipe rosettes of whipped cream around the edges between the pineapple wedges. Top the center with dried pineapple flowers or cherries for a festive finish.

🍍 Use paper towels to remove moisture from pineapples — it prevents sliding and sogginess.

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🧊 Storage & Make Ahead Tips

• Fridge: Store leftovers covered in the fridge for up to 5 days.
• Freezer: Freeze (without topping) for up to 2 months. Thaw overnight in the refrigerator before garnishing.
• Make-Ahead: You can bake the cheesecake up to 3 days in advance. Add whipped cream and pineapple only the day of serving for the best look.

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🍴 Serving Suggestions

• Summer BBQs: A chilled slice is a perfect end to grilled meals.
• Tropical theme parties: Serve with piña coladas or coconut mojitos.
• Birthday twist: Replace standard birthday cake with this for a creamy, fruit-forward celebration.

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🛠️ Tips for Success

• Room temperature ingredients are key to a silky-smooth batter.
• Don’t skip the water bath — it regulates temperature and prevents cracking.
• Be gentle when slicing — use a hot knife (run under hot water and wipe between cuts).

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💬 What Others Are Saying

“This cheesecake is sunshine on a plate. I made it for my daughter’s birthday and everyone went back for seconds!” – Jenna M.

“I’m not a fan of baked fruit but this totally changed my mind. It’s creamy, fresh, and not overly sweet.” – Marcus G.

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📸 Final Thoughts

The Pineapple Right Side Up Cheesecake is more than just a dessert — it’s a centerpiece. Between the golden pineapple rays and luscious creamy filling, it balances beauty, flavor, and texture. It’s perfect for entertaining and guaranteed to spark conversation.

If you’re looking for a refreshing take on traditional cheesecake with a tropical touch, this is the one to bookmark.

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