Description
A dreamy combination of pineapple upside-down cake and rich cheesecake, perfect for celebrations and gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 Tablespoon sugar
- 6 Tablespoons melted butter
- 4 (8-ounce) packages cream cheese, room temperature
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 Tablespoon vanilla extract
- 2 extra large eggs
- 3/4 cup heavy cream
- 1 can (20 ounces) pineapple slices in juice, drained
- 1/2 cup brown sugar
- 4 Tablespoons salted butter
- Maraschino cherries (about 7)
- 5 Tablespoons salted butter (additional for cake)
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
Instructions
- Prepare the Cheesecake: The day before serving, preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with heavy aluminum foil to prevent leaks.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 8 minutes and let it cool.
- Make the Filling: In a large bowl, beat one package of cream cheese with 1/3 cup sugar and cornstarch on low speed for 3 minutes until creamy. Add remaining cream cheese packages one at a time, mixing well after each.
- Mix: Increase the speed to medium, and mix in the rest of the sugar and vanilla. Blend in the eggs, one at a time, then add the cream, mixing until just combined.
- Bake: Place the cheesecake pan in a large, shallow baking dish. Pour hot water into the dish until it reaches halfway up the side of the cheesecake. Bake for about 1 hour and 15 minutes until it’s lightly golden. Remove from the water bath and cool for 2 hours, then refrigerate overnight.
- Prepare for the Cake Layer: The next day, preheat your oven to 350°F (175°C) and spray a 9-inch cake pan with cooking spray.
- Caramelize the Pineapple: Melt the brown sugar and 4 tablespoons of butter in a saucepan, mixing until combined. Pour this into the prepared cake pan. Arrange the pineapple slices and cherries on top.
- Prepare the Cake Batter: Melt the remaining butter, combine with sugar and eggs, and then whisk in buttermilk and the rest of the ingredients. Stir in the flour until just combined.
- Combine the Layers: Pour the cake batter over the pineapples and bake for about 30 minutes or until a toothpick comes out clean. Cool for 1 minute; then invert onto a flat surface.
- Final Assembly: Remove the sides of the springform pan from the chilled cheesecake. Place the cake on a serving plate, then carefully slide the pineapple layer on top. Serve with warmed caramel sauce and additional cherries if desired.
Notes
Serve with whipped cream, ice cream, or drizzled with caramel sauce for extra sweetness.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American