PINEAPPLE UPSIDE DOWN CHEESECAKE CAKE

Servings: 12-16

Do not be intimidated by the long steps to make this amazing Pineapple Upside Down Cheesecake Cake. It is simple as it seems to be. Plus, you’ll get to make the cheesecake a day before. On the next day, you’ll just need to make the crazy easy pineapple cake.

INGREDIENTS :

Crust:

• 1 tbsp sugar
• 6 tbsp melted butter either salted or unsalted
• 1 1/2 c graham cracker crumbs

Cheesecake:

• 2 extra large eggs
• 4 8-oz. packages of cream cheese we use Philadelphia Cream Cheese, room temperature
• 1 tbsp vanilla
• 1/4 c. cornstarch
• 3/4 c. heavy cream
• 1 2/3 c. sugar

Cake:

• 4 tbsp salted butter
• 1/2 c. brown sugar
• maraschino cherries 7 or so depending upon your design
• 1 20-oz. can of pineapple slices in juice, drained
• 5 tbsp salted butter
• 2 large or extra large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2/3 c. sugar
• 1 1/4 c. all-purpose flour
• 1/4 tsp baking soda
• 1/2 c. buttermilk
• Extra cherries and warmed caramel sauce for serving
• 1/4 tsp salt

DIRECTIONS :

Step 1: To make the cheesecake a day before, start by preheating the oven to 350 degrees F. Using aluminum foil, wrap the bottom and sides of a 9-inch springform pan.

Step 2: Whisk the graham crackers with sugar and melted butter. Pour this into the prepared pan. Press the crumbs on the bottom and up the sides of the pan to about half an inch or so using your hands. Place in the preheated oven and bake for about 8 minutes. Remove from the oven when done and let the crust cool.

Step 3: For the filling, place one package of the cream cheese, 1/3 c. sugar, and cornstarch in a large bowl. Beat using an electric mixer for about 3 minutes on low until creamy. As needed, scrape down the sides of the bow. Beat in the rest of the cream cheese, 1 package at a time, beating well after each addition. Adjust the mixer speed to medium, then beat in the rest of the 1 1/3 cups sugar followed by the vanilla. Add the eggs, one at a time, beating well after each addition. Add the cream and beat until completely combined. At this point, you’ll have a light, creamy, billowy mixture.

Step 4: In a large shallow baking dish, place the pan and pour hot water into the pan to about halfway (1-inch) up the sides. Place in the preheated oven and bake for about 1 hour 15 minutes or until light golden brown and the middle barely jiggles.

Step 5: Take the cheesecake out of the water batch and let it cool for 2 hours on a rack. Loosely tent the pan with plastic wrap and chill the cheesecake in the fridge overnight.

Step 6: To make the cake a day before serving, begin by preheating the oven to 350 degrees F. Using cooking spray, grease a 9-inch cake pan.

Step 7: In a small saucepan, melt half c. brown sugar and 4 tbsp butter until the sugar dissolves and the mixture is completely blended. Make sure not to cook or bring the mixture to a boil/ Take the pan off the heat and pour this into the prepared cake pan. Tilt the pan back and forth to evenly cover the whole bottom of the pan.

Step 8: Think about how you want to arrange the cherries and pineapples. As for us, we used seven pineapple rings (the rest we cut in half) and thirteen cherry halves. If desired, you can slice or keep the cherries whole. Pat the fruits dry with paper towels. On top of the caramel sauce layer, arrange the pineapples and cherries. If using cut cherries, place them cut side-up into the pan.

Step 9: For the cake batter, melt 5 tbsp butter in a large microwave-safe bowl. Cover the bowl and pop in the microwave for about a minute on high or until the butter has melted. Then, add the sugar and stir using a whisk. Next, add the eggs and beat using the same whisk.

Step 10: Stir in the buttermilk, followed by the baking powder, vanilla extract, salt, and baking soda. Stir in the flour until just mixed. Into the top of the fruit layer, carefully pour in the batter.

Step 11: Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 12: Remove from the oven when done and allow the cake to cool in the pan for about a minute. On top of the cake pan, place a baking sheet with no rim and invert the cake onto the plate. Allow the cake to cool completely.

Step 13: To assemble the cake, take the chilled cheesecake out of the fridge and remove the sides of the springform pan. For serving, keep the cake on the bottom of the springform pan. On a serving plate, place the cake. Then, onto the top of the cheesecake, lift and slide the cooled pineapple cake off the pan using a large spatula.

Step 14: Slice the cake. If desired, enjoy with the warm caramel sauce and some extra cherries. Enjoy!