pineapple upside down cake top
Print Add to Collection

Pineapple Upside Down Cheesecake

Lush cheesecake lightly flavored with pineapple is topped with gooey, spiced rum enhanced syrup, bright pineapple, pecans, and maraschino cherries and then bruleed for just a minute to create an elegant twist on the iconic Pineapple Upside Down Cake.
Course Dessert - Cake
Cuisine Amercian Heritage
Keyword cream cheese, maraschino cherries, pecans, pineapple
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 1 hour
Total Time 8 hours 55 minutes
Servings 16 servings
Calories 541kcal
Author Marye Audet-White

Equipment

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter melted

Cheesecake

  • 32 ounces cream cheese room temp
  • 2 cups sugar
  • 6 eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 cup pineapple juice reserved from the pineapple slices below
  • 16 ounces sour cream

Topping

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons spiced rum
  • 20- oz can pineapple slices in juice drained and 1/4 cup juice reserved
  • 12 oz jar maraschino cherries you'll need 9 or 10 drained and patted dry
  • 1/2 cup pecans

Instructions

Crust

  • Mix the crumbs with the sugar and butter.
  • Press into the bottom and part way up the sides of a 9 inch springform pan.
  • Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.

Cheesecake

  • Preheat the oven to 375F.
  • Beat the cream cheese on low speed until smooth.
  • Add the sugar and continue to beat at low speed.
  • Add the eggs, one at a time, beating well after each.
  • Remove bowl from mixer and fold in the vanilla, pineapple juice, and sour cream.
  • Pour into springform and place it in another, larger pan.
  • Add water until it comes halfway up the sides of the outside of the cheesecake pan. (this makes the bain marie)
  • Bake for 45 minutes.
  • Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
  • Remove from the bain marie and to a rack to cool to room temperature.
  • Refrigerate for at least 4 hours or overnight.

Topping

  • Remove cake from refrigerator.
  • Run a knife around the edges and carefully remove the sides of the springform pan.
  • Set aside.
  • Melt the butter and brown sugar in a pan, whisking until smooth and most of the graininess is gone.
  • Add the bourbon and whisk smooth over low heat for about 2 minutes.
  • The mixture should be thick and smooth, somewhat like caramel syrup.
  • Remove from heat and let cool until it is just warm to the touch - about 10 minutes.
  • Spoon half of the topping over the cake top.
  • Carefully arrange the pineapple rings, pecans, and cherries over the topping.
  • Spoon the remaining topping over the fruit and use a plumber's torch (or propane kitchen torch) to brulee the top.

Notes

  • Always have all ingredients at room temperature unless otherwise directed.
  • Don't whip the filling. Use the paddle attachment to blend the ingredients together on low speed of your mixer.
  • Let come to room temperature before chilling.
  • Make it a day ahead of time so it can chill overnight in the refrigerator.
  • Place folded paper towels lightly on top of the cake before covering with plastic wrap and chilling. They'll soak up any moisture that forms.
  • Run a warm knife between the edge of the cheesecake and the inside of the pan to loosen it before removing the sides.
  • If the top does happen to crack just make a glaze and add a topping. For a plain cheesecake cherry or blueberry pie filling works beautifully to cover up imperfections!
  • May be made up to two days ahead and refrigerated, tightly covered.

Nutrition

Calories: 541kcal | Carbohydrates: 52g | Protein: 6g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 354mg | Potassium: 221mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1163IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg