Tropical Paradise Cheesecake Delight

Indulge in a slice of Tropical Paradise Cheesecake Delight – a heavenly fusion of creamy cheesecake atop a bed of caramelized pineapple and cherries. This blissful dessert combines the flavors of pineapple upside-down cake with the richness of cheesecake for a taste of tropical paradise in every bite.


1 can (20 ounces) pineapple slices, drained
Maraschino cherries, halved
24 ounces cream cheese, softened
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup granulated sugar, divided
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
¼ cup all-purpose flour


Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of granulated sugar. Press the mixture firmly onto the bottom of the prepared pan.
Arrange the pineapple slices on top of the crust, covering it evenly. Place halved maraschino cherries in the center of each pineapple slice and around them. Set aside.
In a large mixing bowl, beat the cream cheese and remaining ¾ cup of granulated sugar until smooth and creamy.
Add the vanilla extract and beat until well combined. Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until fully incorporated. Gradually add the flour and mix until smooth.
Pour the cheesecake batter over the pineapple and cherry layer in the prepared pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

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