Pineapple Upside Down Cheesecake Cake – Get ready to be captivated by the heavenly combination of creamy cheesecake and moist cake layers in this Pineapple Upside Down Cheesecake Cake. This delightful dessert brings together the best of both worlds, creating a treat that is sure to leave your taste buds begging for more. The luscious cheesecake layer sits atop a bed of caramelized pineapple and cherries, all enclosed within a tender cake exterior. Prepare to embark on a culinary journey that will delight your senses and make your loved ones swoon.
Let me share with you a heartwarming story about the love my little family has for this Pineapple Upside Down Cheesecake Cake. It all started on a cozy Sunday afternoon when I decided to surprise my husband with a new dessert creation. As the aroma of baking filled our home, he couldn’t resist peeking into the kitchen, his curiosity piqued. The moment he laid his eyes on this masterpiece, his face lit up with excitement and anticipation.
As the cake cooled and I gently released it from the springform pan, revealing the beautiful pineapple and cherry design, our mouths watered in unison. With each bite, we discovered a symphony of flavors dancing on our tongues. The velvety smoothness of the cheesecake perfectly complemented the moist, vanilla-infused cake and the sweet, caramelized pineapple. We couldn’t help but indulge in seconds, savoring each heavenly morsel.
Since that day, this Pineapple Upside Down Cheesecake Cake has become a cherished tradition in our household. Birthdays, holidays, or simply as a decadent treat to celebrate life’s little joys, it never fails to bring smiles and create lasting memories. Now, I invite you to experience this dessert magic for yourself and make it a beloved part of your own family’s story.
Why This Dessert Mash-Up Will Blow Your Mind?
- Unleash your taste buds with the perfect fusion of two beloved desserts: the richness of cheesecake and the indulgence of a classic pineapple upside-down cake.
- The creamy, velvety cheesecake layer takes center stage, perfectly balanced by the moist, fluffy cake beneath it.
- Experience the divine flavors of caramelized pineapple, brown sugar, and juicy maraschino cherries, enhancing every bite with a delightful sweetness.
- Impress your guests with the stunning presentation of the fruit topping, creating a visual masterpiece that’s as delightful to look at as it is to taste.
- This recipe provides a unique twist on a classic favorite, infusing it with a touch of elegance and a whole lot of flavor.
- The combination of textures, from the silky-smooth cheesecake to the tender cake and the juicy fruit, creates a symphony of sensations that will leave you craving more.
Ingredients:
For the crust:
- 340 grams (12 ounces) graham cracker crumbs
- 1 tablespoon sugar
- 170 grams (6 ounces) melted butter (salted or unsalted)
For the cheesecake:
- Four 226-gram (8-ounce) packages cream cheese, room temperature
- 330 grams (1 2/3 cups) sugar
- 30 grams (1/4 cup) cornstarch
- 1 tablespoon vanilla extract
- 2 extra-large eggs
- 180 ml (3/4 cup) heavy cream
For the cake:
- 567 grams (20 ounces) canned pineapple slices in juice, drained
- 100 grams (1/2 cup) brown sugar
- 57 grams (4 tablespoons) salted butter
- Maraschino cherries (approximately 7, depending on your design)
For the cake batter:
- 71 grams (5 tablespoons) salted butter
- 133 grams (2/3 cup) sugar
- 2 large or extra-large eggs
- 120 ml (1/2 cup) buttermilk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 156 grams (1 1/4 cups) all-purpose flour
Extra cherries and warmed caramel sauce for serving
Directions:
The day before serving, prepare the cheesecake layer. Preheat the oven to 175°C (350°F). Wrap the bottom and sides of a 23 cm (9-inch) springform pan with heavy-duty aluminum foil to prevent leaks.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and about halfway up the sides of the prepared pan.
Bake the crust for 8 minutes, then set it aside to cool.
In a large bowl, using an electric mixer (paddle attachment for stand mixers), beat one package of cream cheese, 1/3 cup of sugar, and cornstarch on low speed until creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
Blend in the remaining cream cheese, one package at a time, beating well after each addition.
Increase the mixer speed to medium and beat in the remaining 1 1/3 cups of sugar, followed by the vanilla extract.
Beat in the eggs, one at a time, ensuring thorough mixing after each addition.
Pour in the heavy cream and beat until completely blended, being careful not to overmix.
Place the prepared springform pan in a large, shallow baking dish or roasting pan. Pour hot water into the baking dish, filling it halfway up the side of the springform pan.
Carefully transfer the pan to the preheated oven. Bake until the cheesecake is lightly golden brown and the center barely jiggles, approximately 1 hour and 15 minutes.
Remove the cheesecake from the water bath and allow it to cool on a rack for 2 hours. Cover the top of the pan loosely with plastic wrap and refrigerate overnight.
On the day of serving, prepare the cake layer. Preheat the oven to 175°C (350°F) and spray a 23 cm (9-inch) cake pan with cooking spray.
In a small saucepan, melt the brown sugar and 4 tablespoons of butter until the sugar dissolves and the mixture combines. Do not bring it to a boil.
Pour the caramel sauce into the prepared cake pan, tilting it to cover the entire bottom evenly.
Arrange the pineapple slices and cherries on top of the caramel sauce, creating your desired design. Pat the fruit dry with paper towels before placing them in the pan.
In a large microwave-safe bowl, melt the 5 tablespoons of butter. Add sugar and whisk together. Add eggs and whisk until well combined.
Whisk in the buttermilk, followed by the baking powder, vanilla extract, salt, and baking soda.
Add the flour and stir just until blended, taking care not to overmix. Carefully pour the batter into the pan, covering the fruit layer.
Bake at 175°C (350°F) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 1 minute, then place a flat baking sheet (without a rim) or a flat plate upside down on top of the cake pan. Invert the cake onto the plate and let it cool completely.
To assemble, remove the chilled cheesecake from the refrigerator and remove the sides of the springform pan. Place the cheesecake on a serving plate.
Using a large spatula, carefully lift and slide the cooled pineapple cake off the pan and onto the top of the cheesecake.
Slice and serve with warm caramel sauce and additional cherries if desired.
Notes:
- For an extra touch of indulgence, serve the Pineapple Upside Down Cheesecake Cake with warmed caramel sauce drizzled over the top and extra cherries for added visual appeal.
- You can customize the fruit arrangement on the caramel layer according to your preferences, making it as simple or elaborate as you desire.
- Feel free to explore different flavor variations by using flavored graham cracker crumbs or adding a hint of citrus zest to the cake batter.
- Ensure that the cream cheese is at room temperature to achieve a smooth and creamy texture for the cheesecake layer.
- This dessert is best enjoyed within a few days of preparation, but you can store any leftovers in the refrigerator for up to 3 days.
The Pineapple Upside Down Cheesecake Cake is a true showstopper dessert that combines the classic flavors of pineapple upside-down cake with the creamy indulgence of a cheesecake. With its irresistible combination of tangy pineapple, sweet caramel, and velvety cheesecake, this dessert is sure to become a favorite among your family and friends.
From the moment you take your first bite, you’ll be transported to a tropical paradise, savoring the moist and flavorful cake layer topped with caramelized pineapple slices and cherries. The luscious cheesecake layer adds a creamy richness that perfectly complements the fruity sweetness of the cake. Every forkful is a heavenly blend of textures and flavors that will leave you craving more.
Not only does this dessert taste incredible, but it also makes for a stunning presentation. The beautifully arranged pineapple slices and cherries on top of the caramel layer create a visual feast that will impress your guests and make any occasion feel extra special.
Whether you’re looking to indulge in a delightful treat for a family gathering or want to impress your guests at a dinner party, the Pineapple Upside Down Cheesecake Cake is the perfect choice. It’s a dessert that brings people together, creating cherished moments and memories that will last a lifetime.
So why wait? Try this recipe and experience the joy of combining two beloved desserts into one unforgettable masterpiece. Get ready to delight your taste buds and wow your loved ones with this irresistible Pineapple Upside Down Cheesecake Cake.
FAQ
Can I use a different type of fruit for the topping?
Absolutely! While pineapple and cherries are traditional for this recipe, you can experiment with other fruits like peaches or even a medley of berries to create your own unique twist.
Can I make this recipe ahead of time?
Definitely! The cheesecake layer can be prepared a day in advance and refrigerated. The cake layer can also be baked a day ahead and stored at room temperature, covered tightly. Assemble the cake before serving.
Can I use a different type of pan?
If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper for easy removal. Just make sure to invert the cake carefully onto a plate after cooling.
Can I freeze this dessert?
While it’s not recommended to freeze the fully assembled cake, you can freeze individual slices of the cheesecake or the cake layer separately. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Pineapple Upside Down Cheesecake Cake
Ingredients
For the crust:
- 340 grams 12 ounces graham cracker crumbs
- 1 tablespoon sugar
- 170 grams 6 ounces melted butter (salted or unsalted)
For the cheesecake:
- Four 226-gram 8-ounce packages cream cheese, room temperature
- 330 grams 1 2/3 cups sugar
- 30 grams 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- 2 extra-large eggs
- 180 ml 3/4 cup heavy cream
- For the cake:
- 567 grams 20 ounces canned pineapple slices in juice, drained
- 100 grams 1/2 cup brown sugar
- 57 grams 4 tablespoons salted butter
- Maraschino cherries approximately 7, depending on your design
For the cake batter:
- 71 grams 5 tablespoons salted butter
- 133 grams 2/3 cup sugar
- 2 large or extra-large eggs
- 120 ml 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 156 grams 1 1/4 cups all-purpose flour
Extra cherries and warmed caramel sauce for serving
Instructions
- The day before serving, prepare the cheesecake layer. Preheat the oven to 175°C (350°F). Wrap the bottom and sides of a 23 cm (9-inch) springform pan with heavy-duty aluminum foil to prevent leaks.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and about halfway up the sides of the prepared pan.
- Bake the crust for 8 minutes, then set it aside to cool.
- In a large bowl, using an electric mixer (paddle attachment for stand mixers), beat one package of cream cheese, 1/3 cup of sugar, and cornstarch on low speed until creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Blend in the remaining cream cheese, one package at a time, beating well after each addition.
- Increase the mixer speed to medium and beat in the remaining 1 1/3 cups of sugar, followed by the vanilla extract.
- Beat in the eggs, one at a time, ensuring thorough mixing after each addition.
- Pour in the heavy cream and beat until completely blended, being careful not to overmix.
- Place the prepared springform pan in a large, shallow baking dish or roasting pan. Pour hot water into the baking dish, filling it halfway up the side of the springform pan.
- Carefully transfer the pan to the preheated oven. Bake until the cheesecake is lightly golden brown and the center barely jiggles, approximately 1 hour and 15 minutes.
- Remove the cheesecake from the water bath and allow it to cool on a rack for 2 hours. Cover the top of the pan loosely with plastic wrap and refrigerate overnight.
- On the day of serving, prepare the cake layer. Preheat the oven to 175°C (350°F) and spray a 23 cm (9-inch) cake pan with cooking spray.
- In a small saucepan, melt the brown sugar and 4 tablespoons of butter until the sugar dissolves and the mixture combines. Do not bring it to a boil.
- Pour the caramel sauce into the prepared cake pan, tilting it to cover the entire bottom evenly.
- Arrange the pineapple slices and cherries on top of the caramel sauce, creating your desired design. Pat the fruit dry with paper towels before placing them in the pan.
- In a large microwave-safe bowl, melt the 5 tablespoons of butter. Add sugar and whisk together. Add eggs and whisk until well combined.
- Whisk in the buttermilk, followed by the baking powder, vanilla extract, salt, and baking soda.
- Add the flour and stir just until blended, taking care not to overmix. Carefully pour the batter into the pan, covering the fruit layer.
- Bake at 175°C (350°F) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 1 minute, then place a flat baking sheet (without a rim) or a flat plate upside down on top of the cake pan. Invert the cake onto the plate and let it cool completely.
- To assemble, remove the chilled cheesecake from the refrigerator and remove the sides of the springform pan. Place the cheesecake on a serving plate.
- Using a large spatula, carefully lift and slide the cooled pineapple cake off the pan and onto the top of the cheesecake.
- Slice and serve with warm caramel sauce and additional cherries if desired.
Leave a Reply