Description
Indulgent Pineapple Upside Down Cheesecake merges classic dessert charm with creamy richness. Caramelized pineapple rings and velvety cream cheese create a delightful fusion that tempts taste buds and promises sweet satisfaction.
Ingredients
Scale
Cake Base Ingredients:
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Cake Ingredients:
- 0.5 cup (113 grams) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 0.5 cup pineapple juice
Pineapple Topping Ingredients:
- 0.25 cup brown sugar
- 4 tablespoons (57 grams) unsalted butter
- 6 pineapple rings
- 6 maraschino cherries
Cheesecake Layer Ingredients:
- 2 packages (16 ounces / 454 grams) cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 0.5 cup heavy cream
Instructions
- Heat oven to 350F (175C). Generously coat two 9-inch cake pans with melted butter and brown sugar, creating a caramelized base.
- Carefully position pineapple rings in each pan, placing maraschino cherries at their centers.
- Whisk flour, baking powder, baking soda, and salt together in a separate bowl.
- Cream butter and sugar until fluffy, incorporating eggs individually. Mix in vanilla, sour cream, and pineapple juice until smooth.
- Gently fold dry ingredients into wet mixture, avoiding overmixing.
- Distribute batter evenly over pineapple arrangements, smoothing surfaces. Bake 25-30 minutes until toothpick emerges clean.
- Allow cakes to rest 10 minutes, then invert onto plates, revealing caramelized pineapple tops. Cool completely.
- Reduce oven temperature to 325F (163C). Wrap springform pan with foil, grease interior, and line bottom with parchment.
- Blend cream cheese and sugar until creamy. Add eggs sequentially, then incorporate vanilla, sour cream, and heavy cream.
- Transfer cheesecake batter to prepared pan. Create water bath by placing pan in larger dish filled halfway with hot water. Bake 50-55 minutes until center remains slightly soft.
- Switch off oven, leaving door slightly open. Let cheesecake rest 30 minutes, then cool at room temperature. Refrigerate 4-6 hours until fully set.
- Remove cheesecake from pan. Layer first pineapple cake, followed by cheesecake, then second pineapple cake, maintaining pineapple-side orientation.
- Slice using hot, clean knife. Serve chilled or allow 20 minutes at room temperature for optimal texture.
Notes
- Swap butter for coconut oil to make the recipe dairy-free and add a tropical twist to the flavor profile.
- Use gluten-free flour blend to transform this dessert into a celiac-friendly option without compromising texture.
- Drain pineapple rings thoroughly to prevent excess moisture from making the cake layers soggy during baking.
- Replace maraschino cherries with fresh or dried cherries for a more natural and less artificial sweet element.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg