Description
This Copycat Pineapple Upside Down Cheesecake combines the classic tropical flavors of pineapple upside-down cake with a creamy, rich pineapple-flavored cheesecake layer. Featuring a buttery brown sugar pineapple topping and a moist cake base, this dessert is perfect for celebrations or a special 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
- Preheat and Prepare Pan: Preheat the oven to 325°F. Grease a 9-inch springform pan, wrap it in heavy-duty foil to prevent water seepage, and set aside.
- Make Cheesecake Batter: In a large bowl, whip the cream cheese with granulated sugar until smooth using an electric hand mixer. Mix in the eggs one at a time, ensuring full incorporation and scraping down the sides as needed. Add sour cream, pineapple juice, and vanilla extract, mixing until completely smooth.
- Bake Cheesecake in Water Bath: Pour the cheesecake batter into the prepared springform pan and place it inside a large roasting pan. Lower oven temperature to 300°F. Pour hot water into the roasting pan halfway up the sides of the cheesecake pan. Bake for 45 minutes, then turn off the oven heat and leave the cheesecake inside for an additional 20 minutes to set.
- Cool and Chill Cheesecake: Remove cheesecake from the oven and roasting pan. Let it cool to room temperature on the counter, cover with plastic wrap, and refrigerate for at least 8 hours or overnight for best texture.
- Prepare Cake Topping: Divide melted butter evenly between two 9-inch cake pans. Sprinkle 1/2 cup of light brown sugar into each pan. Arrange pineapple slices and maraschino cherries over the sugar in each pan and set aside.
- Make Cake Batter: Preheat oven to 350°F. In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk melted butter with light brown sugar and granulated sugar until smooth. Add egg, sour cream, milk, pineapple juice, and vanilla, mixing until combined. Stir wet mixture into dry ingredients until no dry spots remain.
- Bake Cake Layers: Evenly divide the cake batter between the two prepared pans on top of the pineapple topping. Smooth the batter carefully to avoid disturbing the pineapple and cherries. Bake for 30 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown. Cool cakes in the pans on wire racks for 10 minutes.
- Assemble Cake: Invert one cake onto a flat surface like a cutting board and the other onto the serving plate, exposing the pineapple topping. Carefully release the chilled cheesecake from the springform pan and place it on top of the first cake layer. Then place the second cake layer on top of the cheesecake. Serve immediately or refrigerate until ready to serve. Garnish with whipped cream if desired.
Notes
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free cheesecake batter.
- Water Bath: Baking the cheesecake in a water bath prevents cracks and promotes a creamy texture.
- Mixing Speed: Mix cheesecake batter on low speed to avoid incorporating too much air, which can cause cracking.
- Cooling: Allow the cheesecake to cool completely before refrigerating to set perfectly.
- Inverting Cake: Invert the pineapple upside-down cake layers gently to keep the fruit and cherries intact.
- Chill Time: For best flavor and texture, chill the assembled cake in the refrigerator for a few hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
