Description
Indulge in the delightful combination of a classic pineapple upside-down cake and a creamy cheesecake with this Pineapple Upside-Down Cheesecake recipe. A luscious treat perfect for any occasion!
Ingredients
For the pineapple topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup light brown sugar (packed)
- 6–7 canned pineapple rings (drained)
- 6–7 maraschino cherries
For the cheesecake layer:
- 2 (8 oz) packages cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the cake layer:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
Instructions
- Make the topping: Pour melted butter into the bottom of the pan and sprinkle with brown sugar. Arrange pineapple rings over the sugar, placing a cherry in the center of each ring. Set aside.
- Make the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla and sour cream until just combined. Pour over the pineapple layer and smooth the top.
- Make the cake layer: In another bowl, cream butter and sugar until light. Add eggs and vanilla, beating well. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Carefully spoon the batter over the cheesecake layer and gently spread evenly.
- Bake for 60–70 minutes, or until a toothpick inserted into the cake layer comes out clean and the top is golden. Let cool completely in the pan, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge and carefully invert onto a plate.
Notes
- Use parchment on the bottom of the pan for easier release.
- This cheesecake-cake hybrid is best chilled overnight before flipping.
- Serve with whipped cream if desired.
