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Pineapple Upside-Down Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 43 reviews
  • Author: Madison
  • 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 combines a rich and creamy pineapple-flavored cheesecake with a classic pineapple upside-down cake topping and moist cake layers. Perfect for a special occasion, this dessert features a buttery caramelized pineapple and cherry topping, a luscious pineapple-infused cheesecake layer, and tender cake layers, all assembled into a stunning layered 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 and wrap it in heavy-duty foil to prevent water from leaking in. In a large bowl, whip the room temperature cream cheese with 1/2 cup 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 smooth.
  2. Bake the Cheesecake: Pour the cheesecake batter into the prepared springform pan and place it inside a large roasting dish. Reduce oven temperature to 300°F. Fill the roasting dish with hot water halfway up the sides of the cheesecake 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 from oven and water bath, cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
  3. Prepare the Cake Topping: Divide the melted butter evenly between two 9-inch cake pans. Sprinkle 1/2 cup light brown sugar into each pan. Arrange pineapple rings and maraschino cherries over the sugar evenly, setting this topping layer aside.
  4. 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 another medium bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Whisk in the egg, sour cream, milk, pineapple juice, and vanilla extract until well combined. Add the wet ingredients to the dry and stir gently until no lumps remain.
  5. Assemble and Bake the Cakes: Divide the cake batter evenly between the two prepared pans on top of the pineapple and cherry topping. Smooth the tops carefully without disturbing the fruit. Bake for 30 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown. Cool in pans on a wire rack for 10 minutes.
  6. Assemble the Pineapple Upside Down Cheesecake: Carefully invert each cake onto a flat surface or serving plate so the pineapple topping is on top. Remove the cheesecake from the springform pan by loosening the sides and using an offset spatula to lift it off the bottom. Place the cheesecake layer on top of one cake layer. Then, gently place the second cake layer on top of the cheesecake. Chill if desired, and optionally garnish with whipped cream before serving.

Notes

  • Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a smooth cheesecake batter.
  • Using a water bath while baking the cheesecake prevents cracks and keeps it creamy.
  • Mix cheesecake filling on low speed to avoid incorporating too much air, which may cause cracking.
  • Allow the cheesecake to cool completely before refrigerating to help it set properly.
  • Invert the pineapple upside-down cake layers carefully to keep pineapples and cherries in place for a beautiful presentation.
  • Chilling the assembled dessert for a few hours enhances flavor fusion and firmness before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 37 g
  • Sodium: 210 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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