Pineapple Upside-Down Cheesecake with Caramelized Pineapple
By Liam Carter
Prep
30 min
Cook
75 min
Total
105 min
Servings
12
Level
Hard
I make this upside-down pineapple cheesecake ahead of time to serve as a chilled dessert․ I like the look of chilled slices with yellow cake and white cheesecake layers contrasted by dark brown sugar․
Drain pineapple rings with paper towels for 20 or more minutes and pat cherries dry before placing in pan․ I sink fruit into the butter and sugar mix in the pan․ Once the cake is removed from the pan‚ the fruit will be left behind‚ and any extra fluids won’t affect the glaze․
The cheesecake batter is thicker than the cake batter․ When preparing the cake‚ I lightly spoon cheesecake batter on top of the cake batter․ Using a stand mixer to make cheesecake batter can help mix the cream cheese․ Be careful not to overbeat‚ as air bubbles can form and lead to cracks when baking the cheesecake․
I use a 9-inch deep springform pan lined with heavy-duty foil and set it in a roasting pan with 1 inch of hot water․ After baking the cheesecake‚ I turn off the oven and leave the oven door open a bit․ I allow the cheesecake to cool in the oven for an hour to keep the cheesecake and sponge cake layers from pulling apart‚ I'm making a tall cake․
Why you'll love this recipe
- It serves 12 people․ This can be a useful recipe for serving dessert as part of a prepared meal if you are serving multiple people and don't want individual servings․
- The fruit topping is built in the pan‚ then it is served in a separate dish after the cake has cooled․
- A large wedge of cheesecake consists of yellow sponge cake on the top and bottom layers and white cheesecake filling․
- The tall springform pan is an appropriate size for the full stack of batter to avoid crowding the layers․
- Serve with unsweetened whipped cream or coconut sorbet and a brown sugar topping․
Ingredients
- •½ cup salted butter (melted)
- •1 cup dark brown sugar (packed)
- •20 oz canned pineapple rings (drained and patted dry, packed in juice)
- •7 whole maraschino cherries (patted dry)
- •32 oz cream cheese (full-fat, softened brick-style)
- •1 cup granulated sugar (for the cheesecake layer)
- •1 cup sour cream (full-fat)
- •3 large eggs (room temperature, for the cheesecake layer)
- •1 tbsp vanilla extract
- •1 ½ cups all-purpose flour
- •1 cup granulated sugar (for the yellow sponge cake)
- •½ cup whole milk
- •2 large eggs (for the yellow sponge cake)
- •1 ½ tsp baking powder
Instructions
- 1
Melt 1/2 cup salted butter and mix it with 1 cup packed dark brown sugar.
- 2
Pour the butter and sugar mixture into the bottom of a greased 9-inch springform pan and spread it evenly with a spatula.
- 3
Arrange the 20 oz pineapple rings over the sugar mixture and place 1 dried maraschino cherry in the center of each ring.
- 4
Press the fruit firmly into the sugar mixture.
- 5
Prepare the yellow cake batter.
- 6
Prepare the cheesecake batter.
- 7
Pour half of the yellow cake batter over the pineapple and smooth it to the edges with a spatula.
- 8
Use a large spoon to gently float the cheesecake batter over the first cake layer.
- 9
Pour the remaining yellow cake batter over the cheesecake layer.
- 10
Wrap the springform pan in foil and place it in a large roasting pan filled with 1 inch of hot water.
- 11
Bake at 325°F (160°C) for 70-75 minutes.
- 12
Turn off the oven, crack the door open, and leave the cake inside for 1 hour.
- 13
Chill the cake for at least 6 hours, preferably overnight.
- 14
Run a thin, flexible knife around the edge of the pan.
- 15
Place a serving plate over the pan, invert the cake, and release the springform to reveal the caramelized top.
FAQ
Nutrition (per serving)
Calories
580
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