Description
A delightful dessert that combines the creamy richness of cheesecake with the nostalgic sweetness of a classic pineapple upside-down cake.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 Tablespoon sugar
- 6 Tablespoons melted butter (salted or unsalted)
- Four 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 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 (optional)
Instructions
- Prep and Bake: The day before serving, preheat your oven to 350°F. Wrap the bottom and sides of a 9″ springform pan in heavy aluminum foil. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom and halfway up the sides of the pan. Bake for 8 minutes and let cool.
- Make the Filling: In a large bowl, beat one package of cream cheese, 1/3 cup sugar, and cornstarch until creamy (about 3 minutes). Add remaining cream cheese packages one at a time, mixing well after each. Increase speed, adding remaining sugar and vanilla. Beat in eggs, one at a time, then add heavy cream until blended.
- Water Bath Bake: Place springform pan in a large shallow baking dish, pour boiling water around it to reach halfway up the sides. Bake for about 1 hour and 15 minutes until light golden brown. Allow cooling for 2 hours, then refrigerate overnight.
- Prep the Pan: The next day, preheat the oven to 350°F and spray a 9″ cake pan with cooking spray. Melt brown sugar and butter in a small saucepan. Pour into the cake pan, tilting to coat.
- Arrange the Fruit: Pat pineapple slices dry and arrange them over the butter-sugar mixture in the pan. Add cherry halves for decoration.
- Make the Batter: Melt butter, whisk in sugar, then add eggs and buttermilk. Mix in baking powder, vanilla, salt, baking soda, and flour. Pour the batter over the fruit.
- Bake the Cake: Bake for about 30 minutes, or until a toothpick comes out clean. Let cool for 1 minute, then invert onto a baking sheet.
- Layer the Cheesecake: After the cheesecake has chilled, remove it from the springform pan. Place the pineapple cake on top of the cheesecake, with the fruit side facing up.
- Serve: Slice and drizzle warm caramel sauce and add extra cherries if desired.
Notes
Ensure all cream cheese and eggs are at room temperature for a smooth batter. Do not overmix to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American