Pineapple Upside-Down Cheesecake - Bestrecipe005

  • Cooking spray
  • 4 tbsp. butter
  • 1/2 c. packed brown sugar
  • 1 (20-oz.) can pineapple rings in juice
  • Stemless maraschino cherries

  • 1 box yellow cake mix
  • 1/3 c. vegetable oil
  • 1 c. pineapple juice
  • 3 large eggs

  • 3 (8-oz.) blocks cream cheese, softened
  • 1 c. granulated sugar
  • 3 large eggs
  • 1/4 c. sour cream
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt

  1. Make topping: Preheat oven to 350° and grease a 8″
    springform pan with cooking spray. In an 8″ cake pan, melt butter in oven.
    Add brown sugar to the bottom of the regular cake pan. Spread mixture to the
    edges, then add 5 pineapple rings. Place cherries inside and in between
    pineapple slices.
  2. Make cake: In a large bowl, combine cake mix, oil, pineapple
    juice and eggs. Whisk until smooth, then pour about half the mixture over the
    pineapples in the regular cake pan. Pour remaining half into the springform
    pan. Bake until cakes are starting to turn golden and a toothpick inserted into
    the centers comes out clean, about 20 minutes (the regular cake pan might take
    an additional 10 to 15 minutes). Let cool.
  3. Meanwhile, make cheesecake layer: In a large bowl, beat cream
    cheese with a hand mixer until light and fluffy. Add sugar and beat until
    smooth. Add eggs one at a time, beating between each addition. Add sour cream,
    vanilla, and salt and mix until smooth. Pour cheesecake layer over the cooled
    baked cake in the springform pan. Wrap the bottom of the springform pan in
  4. Bake until cheesecake is slightly jiggly in the center, 1
    hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don’t use a water
    bath. If you don’t want to use one, bake as directed. If you do want to use a
    water bath, double wrap the outside of the pan in aluminum foil and place in a
    baking dish. Place on oven rack and pour into baking dish enough boiling water
    to reach halfway up, taking care not to splash water into the cheesecake. Bake
    as directed.)
  5. If not using a water bath: Remove pan from oven and run a
    knife around the inside of the pan to release the cheesecake. Let cool 1 hour
    on a wire rack, then refrigerate until totally chilled, at least 4 hours and up
    to overnight. If using a water bath: Turn off oven heat, prop open oven door,
    and let cheesecake cool in oven, 1 hour. Transfer to refrigerator and cool
    completely, 4 hours up to overnight.
  6. Place cheesecake on a serving plate and top with pineapple
    upside-down cake.

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