Pineapple Upside-Down Cheesecake
This Pineapple Upside-Down Cheesecake features a buttery brown sugar caramelized pineapple topping, a smooth and tangy cheesecake layer, and a soft yellow sponge cake base. It's a make-ahead showstopper that's perfect for summer parties and holiday tables.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Baking sheet
Ingredients
- 1/2 cup salted butter melted
- 1 cup dark brown sugar packed
- 20 oz canned pineapple rings drained and patted dry
- 7 whole maraschino cherries patted dry
- 32 oz full-fat cream cheese softened
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1.5 tsp baking powder
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Pour melted butter into the prepared pan. Sprinkle brown sugar evenly over the butter. Arrange pineapple rings in a single layer, then place a cherry in the center of each ring and in any gaps.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add sour cream and vanilla; mix until combined. Add 3 eggs one at a time, mixing on low after each just until blended. Pour over pineapple layer and spread evenly.
- In a medium bowl, whisk flour and baking powder. In another bowl, beat 2 eggs and 1 cup sugar until thick and pale. Mix in milk and vanilla. Gradually add flour mixture, mixing just until combined. Pour over cheesecake layer and spread gently.
- Place springform pan on a baking sheet. Bake for 70-80 minutes, until top is golden and center jiggles slightly. Turn off oven, crack door, and let cool inside for 1 hour. Remove and cool completely at room temperature.
- Cover and refrigerate for at least 6 hours, preferably overnight. Run a knife around the edge, release the springform, invert onto a serving plate, and remove the pan bottom and parchment. Slice and serve.
Notes
Storage: Store covered in the refrigerator for up to 5 days. Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.
Reheating: This cake is served cold. For a softer texture, let slices sit at room temperature for 15-20 minutes before serving.
Best Tips: Beat cream cheese until completely smooth before adding other ingredients. Mix eggs on low speed to avoid cracking. Chill overnight for the cleanest slices.
Variations: Swap pineapple for canned peaches or pears. Use a gluten-free flour blend for a gluten-free version. Add 1 tbsp dark rum to the cheesecake batter for a tropical twist.