This Pineapple Upside-Down Cheesecake is a delightful fusion of two classic desserts—the caramelized sweetness of pineapple upside-down cake and the creamy richness of cheesecake. The result is a decadent, tropical-inspired treat that combines the best of both worlds.
The buttery brown sugar glaze, paired with juicy pineapple rings and maraschino cherries, creates a stunning visual appeal and a burst of fruity flavor. Beneath this golden layer lies a smooth, velvety cheesecake, baked to perfection with a hint of vanilla and tangy sour cream. Whether served at a special occasion or as a weekend indulgence, this cheesecake is sure to impress.
Ingredients:
For the Pineapple Layer:
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
- 7 pineapple rings (canned or fresh)
- 7 maraschino cherries
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup sour cream
- 1 tsp vanilla extract
- 2 tbsp pineapple juice
For the Cake Base:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- ½ cup milk
- ¼ cup pineapple juice
- 1 tsp vanilla extract
Instructions:
1. Prepare the Pineapple Layer:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
In the pan, mix brown sugar and melted butter, spreading evenly. Arrange pineapple rings over the sugar mixture, placing maraschino cherries in the center of each ring.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla extract, and pineapple juice until fully combined.
Pour the cheesecake batter over the pineapple layer in the pan.
3. Bake the Cheesecake:
Place the cheesecake in a water bath by setting the pan inside a larger baking dish filled with hot water. Bake for 45 minutes, then turn off the oven and let it sit inside for 20 minutes. Remove and cool at room temperature before refrigerating for at least 4 hours.
4. Prepare the Cake Base:
Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix melted butter, brown sugar, eggs, milk, pineapple juice, and vanilla extract until smooth. Gradually add the dry ingredients, stirring until fully combined.
Divide the batter between two 9-inch cake pans, ensuring an even layer. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Assemble the Cheesecake:
Once the cake layers have cooled, carefully invert one cake layer onto a serving plate. Remove the cheesecake from the springform pan and place it on top of the first cake layer.
Top with the second cake layer, ensuring the pineapple side faces up. Refrigerate for at least 2 hours before serving.
6. Serve and Enjoy:
Slice and serve chilled, garnished with whipped cream or extra pineapple slices.
Tips & Variations:
- Make It Extra Creamy: Add ½ cup heavy cream to the cheesecake batter for a silkier texture.
- Try Different Fruits: Substitute peaches or mangoes for a unique twist.
- Make It Gluten-Free: Use gluten-free flour for the cake base.
- Add a Crunch: Sprinkle toasted coconut flakes over the top for extra texture.
Final Thoughts:
This Pineapple Upside-Down Cheesecake is a show-stopping dessert, blending tropical flavors with creamy indulgence. Whether for a celebration or a casual treat, it’s guaranteed to be a crowd favorite.
Would you like ideas for plating or serving this cheesecake beautifully? 🍍🍰
For more variations, check out this Pineapple Upside-Down Cheesecake recipe or explore a step-by-step guide!