Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake Recipe

Ingredients

For the Pineapple Topping:

• 1/4 cup (60 g) unsalted butter, melted
• 1/2 cup (100 g) packed brown sugar
• 6–8 pineapple rings
• 6–8 maraschino cherries

For the Cheesecake Layer:

• 3 (8 oz) packages cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

For the Cake Layer:

• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) unsalted butter, softened
• 1/2 cup (120 ml) pineapple juice
• 1/4 cup (60 ml) milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the Pineapple Topping:
   • Pour the melted butter into the bottom of the springform pan.
   • Sprinkle the brown sugar evenly over the butter.
   • Arrange the pineapple rings on top, then place a maraschino cherry in the center of each ring. Set aside.
3. Make the Cheesecake Layer:
   • In a large bowl, beat the cream cheese and sugar together until smooth.
   • Add the sour cream, eggs, and vanilla, beating until well combined.
   • Pour the cheesecake batter over the pineapple topping, smoothing the top with a spatula.
4. Make the Cake Layer:
   • In another bowl, beat together the butter and sugar until fluffy.
   • Add the eggs, one at a time, followed by the vanilla.
   • Alternate adding the dry ingredients (flour, baking powder, and salt) and wet ingredients (pineapple juice and milk) to the butter mixture, beginning and ending with the dry ingredients. Mix until smooth.
   • Gently pour the cake batter over the cheesecake layer, spreading it evenly.
5. Bake:
   • Place the springform pan on a baking sheet (to catch any leaks).
   • Bake for 60–70 minutes, or until the cake is golden brown and a toothpick inserted into the cake layer comes out clean.
6. Cool and Chill:
   • Let the cake cool in the pan for 30 minutes, then run a knife around the edge to loosen.
   • Refrigerate for at least 4 hours or overnight.
7. Invert and Serve:
   • Remove the springform ring, place a serving plate over the top, and carefully flip the cheesecake upside down.
   • Lift off the pan bottom and parchment paper. Slice and serve!

Enjoy the perfect combination of creamy cheesecake and classic pineapple upside-down cake!