Pineapple Upside Down Cake Cheesecake Recipe
Ingredients
For the crust:
• 1½ cups graham cracker crumbs
• 4 tablespoons melted butter
• 2 tablespoons sugar
For the topping:
• 2 cups sugar
• 1 cup butter
• 1 (20 ounce) can pineapple slices, drained, juice reserved
• Maraschino cherries, washed and dried
For the filling:
• 3 (8 ounce) packages cream cheese, softened
• ¾ cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons reserved pineapple juice
• 1/4 teaspoon salt
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with non-stick cooking spray.
To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom and up the sides of the prepared springform pan. Bake in preheated oven for 8 minutes.
To make the topping: In a medium saucepan, combine 2 cups of sugar and 1 cup of butter. Cook over medium heat, stirring constantly, until mixture is melted and bubbly. Pour about half of the mixture into the crust. Arrange pineapple slices over the top and place a maraschino cherry in the center of each slice. Pour the remaining topping over the pineapple.
To make the filling: In the bowl of an electric mixer, beat cream cheese until smooth. Add ¾ cup of sugar and mix until well blended. Beat in eggs one at a time, then mix in vanilla extract, reserved pineapple juice, and salt. Pour filling over the pineapple topping.
Bake in preheated oven for 50 to 60 minutes, or until center is almost set. Allow to cool before releasing the sides of the pan. Refrigerate for at least 6 hours before serving.
Nutrition
Serving size: 1 slice
Calories: 710 kcal
Fat: 40.8 g
Carbohydrates: 77.3 g
Protein: 8.2 g
Cholesterol: 141 mg
Sodium: 590 mg
Sugar: 62.4 g
Tips and Techniques
For a festive look, arrange maraschino cherries in a pretty pattern over the pineapple slices. The syrup from the cherries will run into the pineapple and add flavor and color. You can also use canned mandarin oranges, peaches, or any other canned fruit slices of your choice. To create a more intense flavor, substitute the reserved pineapple juice with rum or brandy. For an extra creamy cheesecake, add a pinch of cornstarch to the cream cheese mixture before baking.
Storage
Store leftovers in the refrigerator for up to 3 days. The cheesecake can also be frozen for up to 3 months. To freeze, wrap the cake in plastic wrap followed by aluminum foil. Thaw in the refrigerator overnight before serving.
Conclusion
This Pineapple Upside Down Cake Cheesecake is a delicious twist on the classic pineapple upside down cake. Rich and creamy cheesecake is topped with a layer of caramelized pineapple and cherries for an irresistible dessert. With just a few simple ingredients, you can have this unique cheesecake ready in under an hour. Enjoy!
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