🍍 Pineapple Upside-Down Cheesecake
🛒 Ingredients
🍍 For the Pineapple Topping:
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1/2 cup (100 g) brown sugar
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1/4 cup (60 g) unsalted butter, melted
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Pineapple rings (canned or fresh, about 6–7 slices)
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Maraschino cherries (optional, for center of pineapple rings)
🍰 For the Cheesecake Layer:
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2 (8 oz / 225 g) blocks cream cheese, softened
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1/2 cup (100 g) granulated sugar
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2 large eggs
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1/3 cup (80 ml) sour cream or Greek yogurt
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1 tsp vanilla extract
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1 tbsp all-purpose flour (helps stabilize)
🍰 For the Cake Layer:
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1/2 cup (100 g) granulated sugar
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1/4 cup (60 g) unsalted butter, softened
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1 large egg
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1/2 tsp vanilla extract
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1 cup (120 g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (120 ml) milk
🧑🍳 Instructions
1. Prepare the Pineapple Base:
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Preheat oven to 325°F (160°C).
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Grease a 9-inch springform pan, line the bottom with parchment.
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Mix brown sugar and melted butter, and pour into the bottom of the pan.
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Arrange pineapple rings over the sugar mixture. Place cherries in the center of each ring if using. Set aside.
2. Make the Cheesecake Layer:
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In a large bowl, beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing well.
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Add sour cream, vanilla, and flour. Mix until creamy and lump-free.
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Carefully pour the cheesecake batter over the pineapple layer.
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Bake for 30–35 minutes just until set but still a little jiggly in the center.
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Let cool at room temperature for 30 minutes, then refrigerate at least 2 hours (or overnight).
3. Make the Cake Layer:
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Preheat oven again to 350°F (175°C).
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In a new bowl, cream butter and sugar until light.
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Add egg and vanilla, mix well.
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In a separate bowl, whisk flour, baking powder, and salt.
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Alternate adding flour and milk into the wet mixture. Stir until smooth.
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Pour the cake batter over the chilled cheesecake layer.
4. Bake & Cool:
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Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
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Let cool completely in the pan on a rack. Then refrigerate for 2–4 hours to firm.
5. Flip & Serve:
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Run a knife around the edge and carefully release the springform ring.
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Invert the cake onto a serving plate. Gently lift off the base — the pineapple topping should now be on top!
🍽️ Tips & Variations
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Make it tropical: Add shredded coconut to the cake batter or a splash of rum in the cheesecake layer.
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Use mini pans for individual upside-down cheesecakes.
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Serve with whipped cream or a drizzle of caramel sauce for extra indulgence.
Would you like a gluten-free or no-bake version?