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Pineapple Upside Down Cheesecake: The Ultimate Dessert Recipe

  • Total Time: 300 minutes
  • Yield: 12 servings 1x

Description

Pineapple Upside Down Cake meets creamy cheesecake in this delightful dessert mashup! Tangy pineapple, rich caramel, and a smooth cheesecake layer create an unforgettable treat.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) unsalted butter, melted
  • 1 (20 ounce) can pineapple slices, drained, juice reserved
  • Maraschino cherries, halved (optional)
  • 1 1/2 cups (192g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) reserved pineapple juice (from the can)
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60ml) sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan over medium heat, combine the granulated sugar for the caramel layer. Cook, stirring constantly with a heat-resistant spatula, until the sugar melts and turns into a golden amber color. Be patient, this can take a few minutes, and be careful not to burn it! Burnt caramel tastes bitter.
  2. Once the sugar is melted and amber-colored, remove the saucepan from the heat and carefully stir in the melted butter. The mixture will bubble vigorously, so be cautious. Stir until the butter is completely incorporated and the caramel is smooth.
  3. Pour the caramel evenly into the bottom of a 9-inch springform pan. Make sure the entire bottom surface is covered.
  4. Arrange the drained pineapple slices on top of the caramel in a decorative pattern. You can use whole slices or cut them into smaller pieces to fit. If using maraschino cherries, place a cherry half in the center of each pineapple slice. This adds a lovely pop of color and a touch of sweetness.
  5. Preheat your oven to 350°F (175°C). Make sure your springform pan is well-greased, even though it already has caramel on the bottom. This will help with easy release later.
  6. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and soda are evenly distributed, which is crucial for a light and fluffy cake.
  7. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming incorporates air into the batter, which contributes to the cake’s texture.
  8. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Overmixing is a common mistake, so be gentle!
  10. Ensure your cream cheese is completely softened. This is crucial for a smooth and lump-free cheesecake filling. If it’s not soft enough, you’ll end up with small lumps in your cheesecake, which isn’t ideal.
  11. In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and sugar until smooth and creamy. Again, make sure everything is well combined.
  12. Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix at this stage, as overmixing can incorporate too much air into the cheesecake batter, which can cause it to crack during baking.
  13. Stir in the sour cream and vanilla extract until just combined. The sour cream adds a lovely tang to the cheesecake and helps to keep it moist.
  14. Gently pour the cake batter over the pineapple layer in the springform pan, spreading it evenly.
  15. Carefully pour the cheesecake filling over the cake batter, spreading it evenly. The cheesecake filling will be quite thick, so take your time to ensure it’s distributed properly.
  16. Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is just slightly jiggly. The baking time may vary depending on your oven, so keep an eye on it.
  17. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps to prevent cracking.
  18. After cooling in the oven, remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavor.
  19. Run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Carefully release the sides of the pan.
  20. Place a serving plate over the top of the cheesecake and carefully invert it. The caramel and pineapple layer should now be on top.
  21. Slice and serve your delicious Pineapple Upside Down Cheesecake! It’s best served chilled. You can garnish it with extra maraschino cherries or a dollop of whipped cream, if desired.

Notes

  • Make sure your ingredients, especially the cream cheese, are properly softened for the best results.
  • Don’t overmix the cake or cheesecake batter, as this can lead to a tough cake or a cracked cheesecake.
  • The gradual cooling process in the oven is crucial for preventing cracks in the cheesecake.
  • Refrigerating the cheesecake for at least 4 hours (or overnight) is essential for it to set properly and develop its flavor.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes

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