Introducing the Pineapple Extravaganza Delight – a dessert so delightful, it’ll make your taste buds do the hula! Picture this: not one, but two heavenly layers of buttery pineapple upside-down cake, sandwiched together with a luscious pineapple cheesecake filling. It’s like The Cheesecake Factory took a vacation in your kitchen and left you with the ultimate homemade masterpiece!
Ever dreamt of a world where your top two desserts join forces for a taste bud revolution? Well, dream no more, because Pineapple Upside Down Cheesecake is here to claim the throne of sweet supremacy. It’s the kind of dessert that makes you question why you haven’t been indulging in this magical combo your whole life.
Just imagine slicing through the golden-brown exterior of a pineapple-infused cake, only to reveal a creamy, dreamy layer of cheesecake goodness lurking beneath. It’s like a secret treasure trove of flavor that will have you grinning from ear to ear – and possibly doing a victory dance. After all, who says desserts can’t be a reason to celebrate?
So, next time you’re craving the best of both dessert worlds, whip up a Pineapple Upside Down Cheesecake and be prepared for a taste sensation that’ll transport you straight to dessert heaven. Because when it comes to winning in the sweet treat game, this dessert takes the cake – or should we say, cheesecake! Get ready for a homemade masterpiece that will make The Cheesecake Factory look twice and say, “Why didn’t we think of that?”
Ingredients:
* 5 Tbsp.Of melted butter.
* 2 Tbsp.Of brown sugar.
* 2 Cans. Of pineapple slices, I used the 8-ounces cans.
* 7 maraschino cherries, chopped.
* 1 Cup.Of graham crackers.
* 3 Tbsp.Of white sugar.
* Smooth cream cheese, I used three tubs of 8-ounces.
* 3/4 Cup.Of white sugar.
* 3/4 Cup.Of bitter cream.
* 2 Tsp.Of vanilla extract.
* 3 whole eggs
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Method:
First, you need to heat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
In a 9-inch pie pan, combine 2 tablespoons of butter and brown sugar until well combined; spread the mixture gently to cover the bottom of the pan.
Place pineapple slices on top of the ice cream. Using a cherry, place one in the center of each piece of bread.
In a small mixing dish, combine the graham crackers, three teaspoons white sugar, and three tablespoons butter; thoroughly combine. Pineapple slices that have been squeezed.
In a mixing basin, whisk together the cream cheese and three-quarter cup white sugar until well combined. Add the bitter cream and vanilla essence and mix well. Make sure to thoroughly mix everything.
Add the eggs one at a time, mixing at low speed after each addition until everything is well combined, and now you need to pour your batter into the cake mold.
Bake in the preheated oven until the center is almost done, about 55 minutes to an hour.
To remove the cake from the pan, run a knife down the interior edge of the pan. Allow it to cool fully, which should take about 30 minutes.
Remove the pan from the oven and turn it over onto a serving dish, and of course, put it in the refrigerator for at least three hours before serving.
TRY OUR AMAZING PINEAPPLE UPSIDE-DOWN CHEESECAKE ASAP!! YOU WON’T REGRET IT! NEVER!! WE WISH THAT YOU’LL ENJOY IT!
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