Pineapple Upside-Down Cheesecake


Cooking spray for the topping
4 tablespoons butter
1/2 cup brown sugar, packed
1 can pineapple rings with juice (20 oz.)
Maraschino cherries with no stems
To make the cake
1 yellow cake mix box
a third of a cup of extra virgin olive oil
a quart of pineapple juice
3 eggs (big)
3 (8-oz.) blocks softened cream cheese for the cheesecake
1 cup sugar, granulated
3 eggs (big)
a quarter cup of sour cream
2 tsp vanilla extract (pure)
kosher salt (1/2 teaspoon)


Preheat the oven to 350°F and butter an 8-inch pie plate “Using cooking spray, coat a springform pan. “In a cake pan, melt the butter in the oven in a group of eight.”, melt the butter in the oven. In the bottom of a normal cake pan, sprinkle brown sugar. Spread the mixture all the way to the sides, then top with 5 pineapple rings. Place cherries within the pineapple slices and between them.
To make the cake, follow these steps: Combine cake mix, oil, pineapple juice, and eggs in a large mixing basin. Pour about half of the mixture over the pineapples in the normal cake pan, whisking until smooth. Half of the mixture should be poured into the springform pan. Bake for about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean (the regular cake pan might take an additional 10 to 15 minutes).Allow to cool.
In the meantime, prepare the cheesecake layer: With a hand mixer, beat cream cheese until light and fluffy in a large mixing dish. Beat in the sugar until it is completely smooth. Add the eggs one at a time, beating thoroughly after each addition.. Mix in the sour cream, vanilla, and salt until smooth. Over the cooled cooked cake in the springform plate, pour the cheesecake layer. Wrap foil around the springform pan’s bottom.
Bake for 1 hour to 1 hour 10 minutes, or until the center of the cheesecake is somewhat jiggly. (If you don’t use a water bath, your cheesecakes will break.) If you don’t want to use one, bake according to the package directions. If you want to utilize a water bath, double cover the pan in aluminum foil and place it in the oven.
Combine all of the ingredients in a baking dish.. Place on oven rack and pour enough boiling water into baking dish to come halfway up the sides, being careful not to splash water into the cheesecake. Bake according to the package directions.)
Remove the pan from the oven and run a knife around the inside of the pan to release the cheesecake if not using a water bath. Allow to cool for 1 hour on a wire rack before refrigerating for at least 4 hours and up to overnight. If using a water bath, turn off the oven, prop the door open, and cool the cheesecake in the oven for 1 hour.
Cool thoroughly in the refrigerator, anything from 4 hours to overnight.
Place the pineapple upside-down cake on top of the cheesecake on a serving plate.

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