CHEESECAKE FACTORY PINEAPPLE UPSIDE DOWN CHEESECAKE RECIPES

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COPYCAT CHEESECAKE FACTORY PINEAPPLE UPSIDE-DOWN ...



Copycat Cheesecake Factory Pineapple Upside-Down ... image

Copycat Cheesecake Factory Pineapple Upside-down Cheesecake later Cream Cheese, Granulated Sugar, Milk, Eggs, sharp Cream, Vanilla Bean Paste, All-purpose Flour, Pineapple Juice, Unsalted Butter, lighthearted Brown Sugar, Pineapple Rings, Maraschino Cherries, All-purpose Flour, Baking Powder, Baking Soda, Sa

Provided by This Silly Girls Life

Total Time 1 hours 45 minutes

Yield 17

Number Of Ingredients 24

Nutrition Facts : Calories 770 calories, CarbohydrateContent 91 grams, CholesterolContent 190 milligrams, FatContent 41 grams, FiberContent 1 grams, ProteinContent 11 grams, SaturatedFatContent 24 grams, SodiumContent 450 milligrams, SugarContent 68 grams

BEST PINEAPPLE UPSIDE-DOWN CHEESECAKE RECIPE - HOW TO MAKE ...



Best Pineapple Upside-Down Cheesecake Recipe - How to Make ... image

This recipe from Delish.com turns the classic cake into a decadent cheesecake.

Provided by Lauren Miyashiro

Categories     nut-free    vegetarian    dinner party    Fourth of July    Summer    baking    dessert

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 15

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

Steps:

  • 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. 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. 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 foil.  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.) 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.  Place cheesecake on a serving plate and top with pineapple upside-down cake.

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