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Pineapple Upside-Down Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Copycat Pineapple Upside Down Cheesecake combines the rich creaminess of a classic cheesecake with the sweet, caramelized flavors of pineapple upside-down cake. Featuring a buttery pineapple and cherry topping layered between two moist cake layers and a luscious pineapple-infused cheesecake center, this dessert is perfect for special occasions or indulgent treats.

Ingredients

Scale

Pineapple Cheesecake

  • 16 ounces cream cheese room temp
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons pineapple juice
  • 1 teaspoon vanilla extract

Pineapple Upside-Down Cake Topping

  • 1/2 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 14 slices canned or fresh pineapple rings
  • 14 maraschino cherries

Pineapple Upside-Down Cake Batter

  • 1 1/2 cup + 3 tablespoons all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 1/4 cup pineapple juice
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare the Cheesecake Batter: Preheat the oven to 325°F. Grease a 9-inch springform pan, wrap the outside with heavy-duty foil to prevent leaks, and set aside. Using an electric hand mixer, whip the cream cheese and 1/2 cup granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition and scraping down the sides as needed. Mix in the sour cream, pineapple juice, and vanilla extract until the batter is completely smooth.
  2. Bake the Cheesecake: Pour the cheesecake batter into the prepared springform pan and place it inside a larger roasting pan. Reduce the oven temperature to 300°F. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. Bake for 45 minutes, then turn off the oven and leave the cheesecake inside for an additional 20 minutes to set. Remove the cheesecake from the oven and water bath, then cool on the counter to room temperature. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  3. Make the Pineapple Upside-Down Topping: Divide the melted 1/2 cup unsalted butter evenly between two 9-inch cake pans. Sprinkle 1/2 cup light brown sugar into each pan over the butter. Arrange 7 pineapple slices and 7 maraschino cherries decoratively in each pan on top of the sugar mixture. Set aside.
  4. Prepare the Cake Batter: Preheat the oven to 350°F. In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk the melted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until smooth. Add the egg, sour cream, milk, pineapple juice, and vanilla extract to the wet mixture and whisk until fully combined. Pour the wet ingredients into the dry mix and stir gently until just combined with no lumps.
  5. Bake the Cake Layers: Pour the cake batter evenly into the two prepared pans over the pineapple and cherries, smoothing the top carefully so as not to disturb the arrangement. Bake each pan for 30 minutes until a toothpick inserted into the cake comes out clean and the tops are golden brown. Let the cakes cool in the pans on wire racks for 10 minutes.
  6. Assemble the Cake: Carefully invert one cake onto a flat surface like a cutting board and the other cake onto the serving plate, revealing the pineapple and cherry topping. Remove the cheesecake from the springform pan by running an offset spatula around the edges to loosen it and gently lift it off the pan bottom. Place the cheesecake layer on top of the first inverted cake layer. Then place the second inverted cake layer on top of the cheesecake. Garnish with whipped cream if desired. Serve immediately or refrigerate until ready to serve.

Notes

  • Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a smooth cheesecake texture.
  • Water Bath: Baking the cheesecake in a water bath prevents cracks and keeps it creamy and moist.
  • Proper Mixing: Mix the cheesecake batter on low speed to avoid incorporating excess air, which can cause cracks during baking.
  • Cool Completely: Allow the cheesecake to cool fully on the counter or on a wire rack before refrigerating to help set properly.
  • Invert Carefully: When flipping the pineapple upside-down cake layers, be gentle to keep the pineapple slices and cherries intact.
  • Chill Time: Let the assembled cake chill in the refrigerator for a few hours before serving to meld flavors and improve texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 38 g
  • Sodium: 280 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Find it online: https://cooksbylucy.com/pineapple-upside-down-cheesecake-recipe/