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Pineapple Upside-Down Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 10 reviews
  • Author: Amanda
  • 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
  • Diet: Vegetarian

Description

This Copycat Pineapple Upside Down Cheesecake is a delightful combination of creamy cheesecake layered between two moist pineapple upside-down cake layers, topped with caramelized pineapple rings and cherries. Featuring a rich pineapple-infused cheesecake filling and a buttery brown sugar cake, this dessert is baked in stages to achieve a perfect texture and presentation.

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 Cheesecake Batter: Preheat the oven to 325°F. Grease a 9-inch springform pan, wrap it in heavy-duty foil to prevent water seepage, and set aside. In a large bowl, whip the cream cheese with the granulated sugar until smooth using an electric hand mixer. Mix in the eggs one at a time until fully combined, scraping down the sides as needed. Add the sour cream, pineapple juice, and vanilla extract; mix until completely smooth. Pour the batter into the prepared pan and place it inside a large roasting dish.
  2. Bake Cheesecake With Water Bath: Reduce the oven temperature to 300°F. Fill the roasting pan with hot water about halfway up the sides of the cheesecake pan to create a water bath, which helps prevent cracks and promotes even baking. Bake for 45 minutes, then turn off the oven heat and leave the cheesecake inside for an additional 20 minutes to set. Remove the cheesecake from the oven and roasting pan; allow it to cool to room temperature. Cover with plastic wrap and refrigerate for at least 8 hours or overnight for best results.
  3. Prepare Cake Topping: Divide the melted unsalted butter equally between two 9-inch cake pans. Sprinkle 1/2 cup of the packed light brown sugar into each pan. Arrange the pineapple slices and maraschino cherries evenly atop the brown sugar in each pan as shown in the picture, creating the classic upside-down cake topping.
  4. Make Cake Batter: Preheat the oven to 350°F. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt; whisk to combine. In a separate medium bowl, whisk the melted butter with the packed light brown sugar and granulated sugar until smooth. Add the egg, sour cream, milk, pineapple juice, and vanilla extract to the wet mixture; whisk until fully combined. Add the wet mixture to the dry ingredients and stir until no dry lumps remain.
  5. Bake Pineapple Upside-Down Cakes: Evenly divide the batter between the two prepared cake pans over the pineapple and cherry topping, smoothing the surface carefully so as not to disturb the arrangement. Bake cakes for 30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Remove from oven and let cool in the pans on a wire rack for 10 minutes.
  6. Assemble Cheesecake Layers: Carefully invert each pineapple upside-down cake onto a flat surface, such as a cutting board or serving plate, so the topping is facing up. Gently remove the springform ring from the cheesecake and use an offset spatula to lift the cheesecake off the bottom of its pan. Place the cheesecake layer on top of one of the cake layers. Then place the second cake layer on top of the cheesecake to complete the assembly. Chill in the refrigerator if not serving immediately. Garnish with whipped cream if desired.

Notes

  • Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake batter.
  • Using a water bath while baking the cheesecake helps to prevent cracks and keeps the texture creamy.
  • Mix cheesecake batter on low speed to avoid incorporating excess air which can cause cracking.
  • Cool the cheesecake completely before refrigerating to help it set properly.
  • Invert cake layers carefully to keep pineapple rings and cherries intact.
  • Allow the fully assembled cake to chill in the fridge for several hours to enhance flavor and firmness before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 220 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 100 mg

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