Pineapple Upside-down Cheesecake Recipe
Pineapple Cheesecake Between Two Layers of Moist Buttery Pineapple Upside-Down Cake. (1260 cal)
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Ingredients
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Pineapple Upside-Down Cake (makes 2 thin 9" layers)
No‑Bake Pineapple Cheesecake Filling
Assembly & Finish
Method
Pineapple Upside-Down Cake (makes 2 thin 9" layers)
- 1
Prepare pans and topping
Preheat oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line bottoms with parchment. Divide the 6 tbs melted butter evenly between the two pans (3 tbs each) and spread to coat the bottom of each pan. Divide the 1 cup brown sugar evenly (1/2 cup per pan) and sprinkle evenly over the melted butter to form the caramel layer. Arrange pineapple rings on top of the brown sugar in each pan (6 rings per pan). If using, place a maraschino cherry in the center of each ring.
- 2
Make cake batter
In a medium bowl whisk together 2.25 cups flour, 1.25 cups granulated sugar, 2.5 tsp baking powder and 0.5 tsp salt. In a separate bowl whisk eggs, 1 cup milk, 2 tsp vanilla extract, 0.25 cup pineapple juice and 8 tbs melted butter until combined. Pour wet ingredients into dry and stir just until combined and no large lumps remain; do not overmix.
- 3
Bake layers
Divide batter evenly between the two prepared pans (use a scale or measure to keep layers even). Smooth tops. Bake in preheated 350°F (175°C) oven for 18–24 minutes, or until a toothpick inserted near the center comes out clean and cake springs back lightly to the touch. Remove from oven and allow cakes to rest in pans for 8–10 minutes.
- 4
No‑Bake Pineapple Cheesecake Filling
- 5
Bloom gelatin
Pour 0.25 cup pineapple juice into a small heatproof bowl and sprinkle 2.5 tsp gelatin evenly over the surface. Let stand for 5 minutes to bloom.
- 6
Dissolve gelatin
After blooming, warm the gelatin mixture gently in the microwave for 10–15 seconds or over a small pan of simmering water just until melted and smooth. Do not boil. Let cool slightly but not set.
- 7
Beat cream cheese base
In a large bowl beat 3 cups softened cream cheese and 0.75 cup powdered sugar with an electric mixer on medium speed until smooth and free of lumps (about 2–3 minutes). Add 2 tsp vanilla, 2 tbs lemon juice and 0.25 tsp fine salt; mix until combined.
- 8
Incorporate gelatin and pineapple
With mixer on low, pour the slightly cooled melted gelatin into the cream cheese mixture in a thin stream and mix until combined. Fold in 1 cup well-drained crushed pineapple by hand.
- 9
Whip cream and fold
In a separate chilled bowl whip 1.5 cups cold heavy cream to medium‑stiff peaks. Fold one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining whipped cream gently until uniform and continued airy texture remains. Taste and adjust sweetness if desired.
- 10
Chill briefly
Cover bowl and chill the filling in the refrigerator for 15–30 minutes to thicken slightly (it should still be spreadable). This helps when assembling so the filling doesn't run.
Assembly & Finish
- 11
Assemble the cake
Place one cooled pineapple-up cake layer on a serving plate or cardboard cake round with the pineapple-side up. Spread half of the cheesecake filling evenly over the layer to about 1-inch from the edge. Place the second cake layer on top, pineapple-side up as well, pressing very gently to contact the filling (the pineapple decorations will face outward on both top and bottom). Spread the remaining cheesecake filling evenly over the top layer if you want extra filling exposed around the sides, or reserve for piping/serving.
- 12
Glaze and chill
Warm 0.5 cup pineapple jam or apricot jam with 1 tbs water until thin and brush lightly over the exposed pineapple to glaze and add shine. Cover the assembled cake loosely with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight, until the cheesecake filling is fully set.
- 13
Finish and serve
Before serving, optionally dust the top edges with 0.25 cup powdered sugar or pipe leftover filling around the edge for decoration. Use a hot, dry knife (wipe between cuts) to slice clean pieces. Store leftovers tightly covered in the refrigerator for up to 4 days.
