Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake:



1/2 cup graham cracker morsels

1 tablespoon sugar

6 tablespoon dissolved butter


Four 8-ounce packages philadelphia cream cheese, at room temperature

1⅔ cups sugar

¼ cup cornstarch

1 tablespoon vanilla extract

2 extra-large eggs

¾ cup heavy whipping cream

How To Prepare Pineapple Upside Down Cheesecake:


Firstly, consolidate all fixings and press into a 9 inch springform container.

Then, prepare at 350 for about 9 minutes. Let cool.


First, in a big bowl, utilizing an electric blender fitted with the oar attachment, beat 1 package of the cream cheese,, ⅓ cup of the sugar, and the cornstarch together on low until creamy, around 4 minutes, scraping down the bowl a few times.

Also, mix in the rest of the cream cheddar, each bundle in turn, beating good and scraping the bowl after each.

As well, speed up to medium and beat in the rest of the sugar, at that point the vanilla.

Thereafter, mix in the eggs, each in turn, beating good after each.

beat in the cream just until totally mixed.

afterwards, the filling , creamy, airy. Be mindful so as not to overmix! Delicately spoon the batter over the crust. Envelop the sides of the dish by aluminum foil.

Then, put the cake dish in a big shallow container containing boiling water that comes halfway (around 1 inch) up the side of the springform. Then, Bake until the edge is brown, the top is light gold, and the center barely jiggles, about 25 minutes. On the off chance that the cake still feels soft around the edge, let it bake for 12 minutes more. Expel the cheesecake from the water bath, move to a wire rack, and let cool for 2 hours. Chill until cold.

Pineapple Upside Down Cake:



¼ cup butter, dissolved

½ cup cup packed light brown sugar

cut pineapples (8 canned cuts)

15-20 maraschino fruits


1 and ⅔ cups flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup butter, dissolved

¾ cup packed light brown sugar

¼ cup granulated sugar

1 extra-large egg

¾ cup milk

½ cup pineapple juice

1 tbsp vanilla


Preheat stove to 350°F

First, prepare topping first:

As well, put ¼ cup of dissolved butter into a 9-inch cake container

Sprinkle brown on top.

Lay pineapple cuts on top and include cherries in the spaces!


In a microwave-safe bowl, dissolve the butter.

whip in the sugars.

whip in the egg, milk, pineapple juice, and vanilla.

Add dry fixings and rush to expel lumps.

Empty batter into the container on the pineapples.

Prepare for at 20 minutes and afterward loosely tent with foil to prevent browning.

Bake 22-26 minutes until a toothpick tells the truth.

Cool for 12 minutes and rearrange onto big plate.

Let cool totally and utilize a big spatula to move this on your cheesecake.

Chill until cold.

Last Step: Don’t forget to share this recipe with you friends.