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Copycat Pineapple Upside Down Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 43 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Copycat Pineapple Upside Down Cheesecake is a delightful fusion dessert that combines rich, creamy pineapple-flavored cheesecake with the classic pineapple upside-down cake layers. Featuring a moist cake base topped with caramelized pineapple rings and cherries, this indulgent treat is perfect for special occasions or a sweet indulgence.

Ingredients

Scale

Pineapple Cheesecake

  • 16 ounces cream cheese room temp
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons pineapple juice
  • 1 teaspoon vanilla extract

Pineapple Upside-Down Cake Topping

  • 1/2 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 14 slices canned or fresh pineapple rings
  • 14 maraschino cherries

Pineapple Upside-Down Cake Batter

  • 1 1/2 cup + 3 tablespoons all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 1/4 cup pineapple juice
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare Cheesecake Batter: Preheat the oven to 325°F. Grease a 9-inch springform pan, wrap it in heavy-duty foil, and set aside. In a large bowl, whip the cream cheese and 1/2 cup granulated sugar with an electric hand mixer until smooth. Mix in the eggs one at a time until fully combined, scraping down the sides as needed. Add the sour cream, pineapple juice, and vanilla extract; mix until completely smooth. Pour the batter into the prepared pan and place it into a large roasting dish.
  2. Bake Cheesecake in Water Bath: Reduce oven temperature to 300°F. Fill the roasting pan halfway up the sides of the cheesecake pan with hot water from the tap. Bake for 45 minutes, then turn off the oven and leave the cheesecake inside for an additional 20 minutes to set. Remove the cheesecake from the oven and roasting pan, let cool to room temperature, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
  3. Prepare Cake Topping: Divide melted butter equally between two 9-inch cake pans. Sprinkle 1/2 cup packed brown sugar equally into each pan. Arrange the pineapple rings and maraschino cherries on top of the sugar mixture as shown or desired, setting aside for later.
  4. Make Cake Batter: Preheat oven to 350°F. In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt. In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg, sour cream, milk, pineapple juice, and vanilla extract; whisk until combined. Combine wet mixture with dry mixture and stir gently until no lumps remain.
  5. Bake Cake Layers: Evenly divide the batter between the two prepared pans on top of the pineapple and cherries. Smooth the tops carefully without disturbing the fruit. Bake for 30 minutes or until a toothpick inserted into the center comes out clean and the cakes are golden brown. Cool cakes in pans on wire racks for 10 minutes.
  6. Assemble the Cake: Invert one pineapple upside-down cake layer onto a flat surface like a cutting board. Remove the cheesecake carefully from the springform pan, lifting it off the base using a tool such as an offset spatula. Place the cheesecake on top of the first inverted cake layer. Invert the second pineapple upside-down cake layer and place it on top of the cheesecake. Optionally, refrigerate until ready to serve and garnish with whipped cream if desired.

Notes

  • Always use room temperature cream cheese, eggs, and sour cream to achieve a smooth and creamy cheesecake batter.
  • Baking the cheesecake in a water bath helps prevent cracks and ensures a silky texture.
  • Mix cheesecake filling on low speed to avoid incorporating excess air that could cause cracks.
  • Allow the cheesecake to cool completely at room temperature before refrigerating to help it set properly.
  • When inverting the pineapple upside-down cake layers, do so gently to keep pineapple rings and cherries in place.
  • Refrigerate the fully assembled cake for a few hours to enhance flavor melding and cake stability before serving.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 250 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Find it online: https://dinnerthensweets.com/copycat-pineapple-upside-down-cheesecake-recipe/