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Pineapple Upside Down Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 39 reviews
  • Author: Sarah
  • 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 is a delightful fusion dessert combining creamy pineapple cheesecake with a classic pineapple upside-down cake topping and layers. It features a moist cake with caramelized pineapple rings and cherries, a luscious, tangy-sweet cheesecake layer, all baked carefully with a water bath for a smooth texture. Perfect for special occasions or a tropical-inspired treat.

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 it in heavy-duty foil to prevent water leaks, and set aside. In a large bowl, whip the cream cheese with the granulated sugar using an electric hand mixer until smooth. Add eggs one at a time, mixing until fully combined and scraping down the sides as needed. Then mix in sour cream, pineapple juice, and vanilla extract until completely smooth. Pour the batter into the prepared pan and set it inside a large roasting dish.
  2. Bake the Cheesecake in Water Bath: Reduce the oven temperature to 300°F. Carefully pour hot water into the roasting pan halfway up the sides of the cheesecake pan to create a water bath. Bake the cheesecake for 45 minutes. After that, turn off the oven heat but leave the cheesecake inside for an additional 20 minutes to set gently.
  3. Cool the Cheesecake: Remove the cheesecake from the oven and from the roasting pan. Let it cool on the counter to room temperature. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to firm up completely.
  4. Prepare the Pineapple Upside-Down Topping: Divide the melted butter evenly between two 9-inch cake pans. Sprinkle half of the packed light brown sugar into each pan. Arrange pineapple rings and maraschino cherries on top of the sugar in each pan as shown in pictures or your preferred pattern. Set aside.
  5. Make the Cake Batter: Preheat the oven to 350°F. In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk melted butter, packed light brown sugar, and granulated sugar until smooth. Add in egg, sour cream, milk, pineapple juice, and vanilla extract, mixing until well combined. Pour the wet ingredients into the dry ingredients and stir until fully blended with no lumps.
  6. Bake the Pineapple Upside-Down Cakes: Evenly pour the cake batter over the arranged pineapple and cherries in the two cake pans. Smooth the tops carefully without disturbing the fruit. Bake for 30 minutes until a toothpick inserted in the center comes out clean and the cakes turn golden brown. Cool the cakes in pans on wire racks for 10 minutes.
  7. Assemble the Cheesecake: Carefully invert one pineapple cake onto a flat surface, such as a cutting board. Invert the other cake onto the serving plate. Remove the sides of the cheesecake springform pan and gently lift the cheesecake off the bottom using a spatula if needed. Place the cheesecake layer on top of the first cake layer. Then place the second cake layer on top of the cheesecake. You can serve immediately or refrigerate until ready to serve. Optionally, garnish with whipped cream.

Notes

  • Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for smooth cheesecake batter and better texture.
  • Water Bath: Baking the cheesecake in a water bath prevents cracking and produces a creamy consistency.
  • Mix on Low Speed: Mix cheesecake filling on low speed to avoid incorporating excess air which can cause cracks.
  • Cool Completely: Cool cheesecake at room temperature before refrigerating to allow it to set properly and avoid condensation.
  • Invert Cakes Gently: When flipping the pineapple upside-down cakes, do so carefully to keep the pineapple rings and cherries intact.
  • Chill Time: For best results, allow the assembled cheesecake to chill in the refrigerator for several hours before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 290 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 95 mg

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