If you love cheesecake and pineapple upside down cake then this is a no brainer! It began with my favorite cheesecake…the one from the famous restaurant Juniors! I let the cheesecake chill completely. I even made it two days before serving because it holds up that well! Then I prepared my pineapple upside down cake. I let it cool at room temp and then transferred it directly on top of the cheesecake! Perfect fit. I chilled that overnight and served straight from the fridge. Perfection. This is such a great dessert because you can prepare it days in advance! Feel free to just use the pineapple upside down cake recipe without the cheesecake too!
You’ll Need:
You’ll Need:
HUGE spatula
9 inch springform pan
9 inch x 2 inch cake pan
Cheesecake Moat-LOVE this!!!
Ingredients
- Cheesecake
- Crust:
- 1 1 /2 c. graham cracker crumbs
- 1 T sugar
- 6 T melted butter
- Cheesecake:
- Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
- For full recipe please go to : https://hugsandcookiesxoxo.com/2015/06/pineapple-upside-down-cheesecake.html?fb
Source: https://hugsandcookiesxoxo.com