Ingredients:
For the Pineapple Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 6-8 pineapple rings (canned or fresh)
- Maraschino cherries (optional, for decoration)
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup pineapple juice (from the canned pineapple or fresh)
For the Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Pineapple Topping:
- Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
- Arrange the pineapple rings on top of the sugar mixture. Place a maraschino cherry in the center of each ring if desired. Set aside.
- Make the Cheesecake Layer:
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Beat in the vanilla extract, sour cream, and pineapple juice until combined. Set aside.
- Prepare the Cake Layer:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the Layers:
- Pour the cheesecake batter over the arranged pineapple slices in the pan. Gently smooth the surface.
- Carefully spoon the cake batter over the cheesecake layer, spreading it evenly.
- Bake: Place the pan on a baking sheet to catch any drips. Bake for 60-70 minutes, or until the cake layer is golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edge of the pan to loosen, then invert the cake onto a serving plate. Carefully remove the pan and parchment paper.
- Chill: Allow the cake to cool completely, then refrigerate for at least 4 hours or overnight to set the cheesecake layer.
Serving Suggestions:
- Serve chilled or at room temperature.
- Top with whipped cream or extra cherries for garnish.
Enjoy this decadent twist on a classic dessert! Would you like tips on variations or storage? 😊