Pineapple Upside Down Cheesecake

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Put a spin on two amazing desserts by combining them into one.Pineapple Upside Down Cheesecake by Jeremy Seda

Before You Begin:

  • You will need at least 1, but preferably 2, spring form pans of the same size (you need to have the same shape for the pineapple upside-down cake and cheesecake).
  • The cake recipe will yield either one thick cake or two regular-sized layers.  I recommend doing the latter, so if you have the time, you may want to also create a 2nd Cheesecake.

Graham Cracker Crust (for Cheesecake)

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch spring form pan.

Bake at 375 degrees F (190 degrees C) for 7 minutes. Place in refrigerator to cool.

Pineapple Cheesecake

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 2 (15 ounce) cans crushed pineapple, drained
  • 1 3/4 cups frozen whipped topping, thawed

In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.

Reserve about 1 C of the mixture and set aside in the fridge (this will be used like glue to combine the cheesecake and cake).  Pour the remaining mixture onto the cooled crust in the spring form pan. Cover and chill in the freezer for 2 hours to help the cheesecake keep its form.

Pineapple Upside Down Cake

Pickup a box of Pineapple Cake Mix and follow the recipe for pineapple upside-down cake on the side of the box, but use spring form pans instead of a casserole or 9-inch baking pan and bake as directed.  Once the Pineapple upside-down cake are done baking, let them cool in the refrigerator for about 30 minutes (they could fall apart if you mess with them while they are still warm).

Once cooled, move one of the cakes to a flat surface (i.e., a cutting-board), turning it right-side up.

Bring the cheesecake out of the freezer and the 1 C of mixture out of the fridge.  Spread the 1 C mixture on top of the slightly-frozen cheesecake.

Using a Large cooking spatula, lift the Pineapple upside-down cake (pineapple side UP at this point) on top of the cheesecake. Use wax paper over the cake to gently press the cake onto the cheesecake.

Refrigerate until you are ready to serve.

From the house of Jeremy P. Seda

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