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There’s something truly magical about a cake that combines two desserts into one, and the Pineapple Upside-Down Cheesecake Cake is the epitome of such culinary creativity. Imagine the tropical allure of pineapple paired with the creamy delight of cheesecake, all in one decadent bite. This cake is the perfect way to celebrate any occasion or just to treat yourself to something special.
An Irresistible Delight
Why will you absolutely fall in love with this Pineapple Upside-Down Cheesecake Cake? First, it offers the best of both worlds, blending the tangy sweetness of pineapple with the rich, velvety texture of cheesecake. Not only is it visually stunning with its caramelized top and vibrant cherry accents, but it also provides a delightful contrast of flavors and textures that will leave you and your guests craving more.
What You’ll Need
Before you start, gather the following kitchen equipment:
- 9″ springform pan
- 9″ cake pan
- Electric mixer (with paddle attachment if using a stand mixer)
- Large shallow baking dish or roasting pan
- Microwave-safe bowl
- Baking sheet or flat plate
- Spatula
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons melted butter (salted or unsalted)
For the cheesecake:
- Four 8-ounce packages cream cheese (at room temperature)
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla
- 2 extra-large eggs
- 3/4 cup heavy cream
For the cake:
- 1 20-ounce can pineapple slices in juice, drained
- 1/2 cup brown sugar
- 4 tablespoons salted butter
- Maraschino cherries (about 7, depending on design)
- 5 tablespoons salted butter
- 2/3 cup sugar
- 2 large or extra-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
- Extra cherries and warmed caramel sauce for serving
Instructions
- The day before serving, prepare the cheesecake. Preheat oven to 350°F. Wrap the bottom and sides of a 9″ springform pan with heavy aluminum foil.
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan and up the sides slightly. Bake for 8 minutes and cool.
- For the filling, beat one package of cream cheese, 1/3 cup sugar, and cornstarch on low until creamy. Gradually blend in remaining cream cheese, then beat in the rest of the sugar and vanilla.
- Add eggs one at a time, beating well after each. Mix in the cream until blended, then pour mixture into the prepared crust.
- Place the pan in a larger baking dish with hot water reaching halfway up the sides. Bake for about 1 hour and 15 minutes until the center barely jiggles.
- Cool on a rack for 2 hours, cover, and refrigerate overnight.
- The next day, preheat oven to 350°F. Prepare a 9″ cake pan.
- Melt 1/2 cup brown sugar with 4 tablespoons butter until combined, then pour into the cake pan. Arrange pineapple slices and cherries on top.
- For the cake batter, melt 5 tablespoons butter, mix with sugar, then whisk in eggs, buttermilk, baking powder, vanilla, salt, baking soda, and flour.
- Pour batter over the fruit layer and bake for 30 minutes or until a toothpick comes out clean. Cool slightly, then invert onto a flat surface.
- To assemble, remove cheesecake from the springform pan and place on a serving plate. Slide the cooled pineapple cake on top, slice, and serve with caramel sauce and extra cherries.
Tips for Success
- Ensure the cream cheese is at room temperature for a smoother cheesecake batter.
- Be careful not to over-mix the cheesecake filling to maintain its rich, creamy texture.
- When pouring hot water for the water bath, avoid splashing into the cheesecake.
Variations
- Try adding a splash of rum to the caramel for a tropical twist.
- Use fresh pineapple for a more natural flavor.
Nutritional Highlights (Per Serving)
While this cake is a treat, it’s important to enjoy it in moderation. Each serving is rich in flavor yet indulgent, so savor each bite!
Frequently Asked Questions (FAQ)
- Can I make this cake ahead of time? Yes, both the cheesecake and cake layers can be prepared a day in advance.
- How should I store leftovers? Store in an airtight container in the refrigerator.
- Can I freeze this cake? The cheesecake layer can be frozen, but freezing the entire assembled cake may affect the texture of the pineapple layer.
Give It a Try!
This Pineapple Upside-Down Cheesecake Cake is a showstopper, perfect for celebrations or simply to indulge your sweet tooth. We hope you enjoy making and tasting this delightful dessert. Don’t forget to share your experiences and any delicious variations you try!
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