Pineapple Upside-Down Cheesecake Recipe (Print Version)

# Ingredients:

→ Pineapple Upside-Down Cake Layers

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup sour cream
10 - ½ cup pineapple juice

→ Pineapple Topping

11 - ¼ cup brown sugar
12 - 4 tablespoons unsalted butter
13 - 6 pineapple rings
14 - 6 maraschino cherries

→ Cheesecake Layer

15 - 2 packages (8 oz each) cream cheese, softened
16 - ¾ cup granulated sugar
17 - 2 large eggs
18 - 1 teaspoon vanilla extract
19 - ½ cup sour cream
20 - ½ cup heavy cream

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans. Melt 2 tablespoons of butter for each pan (4 tablespoons total) and pour evenly into the bottom of each pan. Sprinkle 2 tablespoons of brown sugar over the melted butter in each pan, distributing evenly.
02 - Place 3 pineapple rings in each pan, arranging them evenly. Place a maraschino cherry in the center of each pineapple ring. Set the prepared pans aside.
03 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
04 - In a large mixing bowl, cream together the ½ cup softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix in the sour cream and pineapple juice until well incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the batter.
06 - Divide the batter evenly between the two prepared pans, carefully pouring it over the pineapple arrangements. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
07 - Allow the cakes to cool in the pans for 10 minutes. Then, place a plate or cooling rack over each pan and carefully invert to release the cakes. The pineapple rings should now be on top. Allow the cakes to cool completely.
08 - Reduce oven temperature to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking. Grease the inside of the pan and line the bottom with parchment paper.
09 - In a large mixing bowl, beat the cream cheese and ¾ cup granulated sugar until smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream, mixing until just combined and smooth.
10 - Pour the cheesecake batter into the prepared springform pan. Place the springform pan into a larger baking dish. Fill the larger dish with hot water about halfway up the sides of the springform pan to create a water bath. Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly.
11 - Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 30 minutes. Remove from the oven and water bath, and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight until fully set.
12 - Once the cheesecake is fully chilled and set, carefully remove it from the springform pan. Place one pineapple upside-down cake layer on a serving plate, with the pineapple side facing up. Gently place the cheesecake layer on top of the first cake layer. Top with the second pineapple upside-down cake layer, arranging it so the pineapple side is facing up.
13 - For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled or allow to come to room temperature for about 20 minutes before serving for the best texture and flavor.

# Notes:

01 - For best results, make sure all refrigerated ingredients like eggs, sour cream, and cream cheese are at room temperature before mixing.
02 - You can add 1/4 teaspoon of rum extract to the cake batter for a more tropical flavor.
03 - This cake can be stored in the refrigerator for up to 5 days. Allow it to sit at room temperature for about 20 minutes before serving for the best texture.

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