Description
A decadent fusion of a classic pineapple upside-down cake and a creamy New York-style cheesecake. This dessert features a buttery caramel topping and a velvety smooth filling.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 can (20 oz) pineapple rings, drained
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1.5 cups graham cracker crumbs
- 1/4 cup melted butter (for crust)
Instructions
- Preheat oven to 325F (160C).
- Combine melted butter and brown sugar in a baking pan; spread evenly.
- Arrange pineapple rings on top of the sugar mixture.
- Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan (or layer over pineapples if using one pan).
- Beat cream cheese and granulated sugar until smooth.
- Mix in eggs, sour cream, and vanilla extract until combined.
- Pour the cheesecake batter over the pineapple layer.
- Bake for 50-60 minutes until edges are set but center wobbles slightly.
- Cool to room temperature, then refrigerate for at least 6 hours.
- Carefully flip the cake onto a serving platter.