Pineapple Upside Down Cheesecake
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!
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You’ll Need:
HUGE spatula
9 inch springform pan
9 inch x 2 inch cake pan
Cheesecake Moat-LOVE this!!!
Cheesecake Portion of Recipe
Junior's Cheesecake With Cracker Crust
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
Instructions
- Crust:
- Combine all ingredients and press into a 9 inch springform pan.
- Bake at 350 for 8 minutes. Let cool.
- Cheesecake:
- In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
- Cheesecake recipe adapted from Junior's
Pineapple Upside Down Cake
Ingredients
Topping
- ¼ cup butter, melted
- ½ cup packed light brown sugar
- sliced pineapples (8 canned slices)
- 15-20 maraschino cherries
Cake
- 1 and ⅔ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, melted
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¾ cup milk
- ½ cup pineapple juice
- 1 Tablespoon vanilla
Instructions
- Preheat oven to 350°F
- Prepare topping first:
- Place ¼ cup of melted butter into a 9-inch cake pan
- Sprinkle the brown sugar on top.
- Lay pineapple slices on top and add cherries in the spaces!
Cake
- In a microwave-safe bowl, melt the butter.
- Whisk in the sugars.
- Whisk in the egg, milk, pineapple juice, and vanilla.
- Add dry ingredients and whisk to remove lumps.
- Pour batter into the pan on top of the pineapples.
- Bake for at 20 minutes and then loosely tent with foil to prevent browning.
- Bake an additional 20-25 minutes until a toothpick comes out clean.
- Cool for 10 minutes and invert onto large plate.
- Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
- Chill until cold!
Pineapple Upside Down Cake adapted from Sally’s Baking Addiction
DIANE says
Hi ,,,, in your ingredients from the beginning …. you write a ‘T’ ….. is it Tablespoon or Teaspoon? Thank you and I LOVE your recipes !!!!!!
Hugs & Cookies xoxo says
T=Tablespoon and tsp=teaspoon Thanks for writing!!!
Andrea A Rocha says
Help u should write or type Tablespoon – Tbsp and Teaspoon – Tsp
Constance says
I know I have been reading T as Tablespoon and tsp or sometimes just lowercase t ever since I was a kid. It is not really all that hard.
Hollie S says
Using “T” and “t” is very common and completely understandable, once you’ve read a lot of recipes! Great looking recipe, by the way! I love a good traditional cake/cheesecake recipe “mash-up”!
Hugs & Cookies xoxo says
Thanks Hollie!
Ellen says
I do the same, it’s not that hard! When I copy a recipe before the modern technology, I wrote “T”and “t” for Tablespoon and teaspoon, respectively.
Teri Dzula says
Think about it, T is the big one, like a capital T for tablespoon, and the little t is the small one, for teaspoon. It’s very common to use the T and t. And this cheesecake pineapple upside cake looks heavenly!
Lee says
Agree.
JoAnn says
I agree not hard at all!
penny says
lol thats exactly how i have done that sence a kid toooo !
NOT hard to understand lol
Judy Parkey says
I’ve baked since I was 11 years old…51 years ago…T is tablespoon, t is teaspoon.
Cyndi Page says
Yes, I agree T for Tablespoon and t for teaspoon is common kitchen sense. Been that way since before I was cooking. Not to mention it is common sense.
Lorelle says
I agree. T = Tablespoon; t = teaspoon was commonly used in recipes when I was learning to cook in the 1950s.
Cathy says
Ps, I can’t wait to try this. Thanks for posting!
Nic says
Can’t believe ppl are having constant responses about T and tsp. SMH! It’s simple if tsp which makes sense is tsp common sense would tell u that The is tablespoon. Anyway, I would love to try this recipe.
linda says
amen anyone that cooks should know that.What i want to know what temp do you bake the cream cheese part really does not say.
Hugs & Cookies xoxo says
350
Keith says
So that’s 350F or 350C 😉
Teri says
I have always understood that Tbs was for tablespoon and tsp was for teaspoon.
Lisa says
I have read many recipes and am in my 50s and never yet seen a recipe with T or t instead of Tbs w and tsp. Perhaps different countries have different abbreviations, perhaps its best to use a universal one. I am in Australia.
Sabrisha says
Wow I honsestly I adore you!You truly inspre me!51 years.
Cheryl says
“T” (Upper case) has always meant Tablespoon because it is capitalized and big like a tablespoon. “tsp” (see the lower case) has always meant teaspoon. It is written as such in most cooking and baking recipes. “T, TB, Tbl, Tbsp” are all acceptable fo tablespoon and for teaspoon, “t, tsp”
Annie says
That is what I was taught and I am old
Farmersdaughter says
T has always stood for Tablespoon. I have cookbooks from before WWII that show T=Tablespoon, tsp = teaspoon. Google it, takes 3 seconds.
Pamela says
It is common.practice to use T and t has been going.on for decades.Any good cook know this.
Trina says
Do you think that a no bake cheesecake will work with this recipe.
Hugs & Cookies xoxo says
not sure but if u try let me know
Becky says
I would venture to say “no” because a no-bake is very creamy…almost like a cream pie. A baked cheesecake is more firm and would withstand the weight of the upside down cake.
Candy says
Completely agree!
A no bake cheesecake wouldn’t stabd the weight of a pineapple upside down cake on top of it.
Alayna says
I understood very well; you learn this all through the school years; not a big deal, great job! Attempting this for Thanksgiving!
Lisa says
Me too! Will have to have a headstart though.
Brenda H. says
in home ec…a long time ago we learned T= tablespoon and t or tsp= teaspoon
Natasha says
Hi I have never tried to make a cheesecake in my life so with that being said….when it says wrap the side of the pan in foil. What exactly does that mean?
Hugs & Cookies xoxo says
If you google “water bath” you can see what they are doing-you wrap it so the water you add to the larger pan does not seep into your cake pan.
sharon says
Does it matter if I use all purpose flour or just plain flour? If I use all purpose, do I omit any other ingredients?
Hugs & Cookies xoxo says
all purpose and plain are the same 🙂 enjoy!
Linda Burt says
I think Sharon who asked about all purpose or plain flour meant to ask if she should use self=rising or all-purpose plain flour.
Hugs & Cookies xoxo says
Use plain, not self-rising 🙂
Rosemary cagle says
You can use cake mix?
Hugs & Cookies xoxo says
I guess but it won’t be quite as delish!
Violet Perez says
I used pineapple store box cake mix and it was delish
Lara says
Rosemary, I always have used my mother-in-laws recipe for Pineapple upside down cake and it does not use a box mix. I can truly say that her recipe takes less time to put together than a box mix, and doesn’t taste plasticy like a box cake can. Use the from scratch, you’ll be happier.
BettyFeeBarnes says
You need to keep reading. Later on in the recipe it says 1 Tablespoon. Capital T always stands for tablespoon while tsp. is teaspoon (at least I think so)
Hugs & Cookies xoxo says
YES! T=Tablespoon tsp=teaspoon Thank u!!!
Suzy says
Lots of discussion, and as a previous lady pointed out, in Aus, we use “tbsp” and “tsp”. However, it doesn’t take much to work out, so thanks for your recipes, and we shall all enjoy, I’m sure.
Mara Cain says
I don’t see the problem with asking the question RE: T & t. Not everyone is from the USA and we should respect that. No wonder we Americans are often seen as arrogant to other countries. I lived in Europe for 2 years and bought some Tupperware there. It measured in their terms, not mine. Taught me a lesson.
Karen Mulhollem says
I think we are talking to some new cooks! they will learn
Amber says
Yes
T = Tablespoon
t = teaspoon
Kathy H. says
Capital T usually means Tablespoon and lower case t means teaspoon.
Josephine Eckert says
That how I was taught when I first started to cook, and I’m now 72 years old. Love to bake.
June Thomas says
Always the capital T is Tablespoon and the small t is for teaspoon
Nadege says
Capital T is Tablespoon
Ally says
I live at 9500 altitude and was wondering if I need to make changes in the pineapple cheesecake recipe to adjust for the altitude. Thx
Hugs & Cookies xoxo says
hmm, I am not familiar w high altitude baking-maybe someone else can help….
Lynn Eyermann says
OOps!!!
For high altitude baking, Dear Hubby (who does ALL the desserts at our house) says to cut a bit on the liquid (like 1/8-C) and add additional 1/8-t (tspn) baking powder.
Lynne says
Here is the go-to site for high altitude baking corrections: http://dish.allrecipes.com/high-altitude-cake-baking/
Janice Fox says
Ally, I live at 10,200 ft. I just add 1/4 cup of flour to the cake part. The cheese cake should be fine.
Joan says
a Capital T is tablespoon and lower case t is teaspoon
Shirley says
I always write ” T ” for tablespoon and ” t ” for teaspoon–saves time when typing.
Carole says
A tablespoon is always a capital letter and teaspoon is small or written out. Hope this helps.
Mary says
Also the following is true
T=tablespoon
t=teaspoon
Christina says
you will learn all of the things these ladies think are obvious as you continue baking over time.. have fun and keep asking questions.. it’s the only way to learn… give a girl a break ladies
Suzy says
Agreed, Christina.
Valerie says
I always understood T (capitol T) was Tablespoon and t (lower case t) was teaspoon.
Sami says
It’d help me if could make a video of this recipe….plz
Olga says
Speaking of the Capital T and Lower Case t.. I’v known what this means for years and years, but I had to be told. Just saying, we don’t know anything until we are told or shown….
Hugs & Cookies xoxo says
same temp-just keep oven at 350. 🙂
Wendi says
Sound good
Kay says
I was thinking a little blue food coloring in the cake mixture and this would be great for the 4th of July. or maybe red food coloring and blue berries instead of cherries for those who prefer? The possibilities are enormous.
Shady says
that would be better for dibetics also have to use splenda for white and brown sugar
Christina Howard says
Oh awesome! I was wondering how to make it “sugar-free” for my diabetic family members that I wanted to make this for on July 4th!!! I think I will use red food coloring & blueberries – that’s a great idea! Do we know any other tips to make it low carb? Also, do you know anything at all about the carb & fat contents?
Jane McArdle says
there is a way to make brown sugar you just add molasses to the sugar substitute
Debbie says
Splenda makes brown sugar too…it’s great.
Tarnetta says
“SPLENDA” as a sugar substitute has been KNOWN to cause “CANCER” in rats, in Laboratories “TESTINGS”. As well as (MOST) SUBSTANCES applied or INJECTED into the FOODS that we now eat, unless GROWN of our OWN. “GOOGLE” about the EFFECTS of these “SUGARS” substitutes.
sandi says
1 1 /2 graham cracker crumbs ?
Hugs & Cookies xoxo says
cups
BettyFeeBarnes says
Recipe states: •1 1 /2 c. graham cracker crumbs
Kathye Wilhite says
Good idea about the blue food color for the cake! Going to try it for the 4th.
terri rabe says
suggestions on slicing?
Hugs & Cookies xoxo says
Cut it while very cold and clean knife between cuts to keep it clean! This sliced easily-no worries!
Carol says
Dental floss is best.
Denise says
Use a fork and don’t share! 🙂
Janet says
Its taking twice as long for the cake to get done, did anyone else have this problem? Maybe my altitude? Still can’t wait to try it.
Tee says
Same here!
Luz. Rivera says
i’m going to try to make it I have not. the best bakerI appreciate you thank you
Carrie says
Thank you for posting this recipe,I can’t wait to try it!
Hugs & Cookies xoxo says
enjoy!
Marclyn says
I only have 10in springform pan and only a 9in cake pan. Has anyone else had this problem? Is this gonna look awkward when a smaller cake on the cheesecake or is that inch really not gonna make a difference. Can’t tell from the pics if the same size pan as mine were used.
Thanks…so excited to try this.
Goreti says
This is what I would do I would bake the cakes in the pan sizes that I do have. Before putting the cake on top of the cheesecake, I would place the 9 inch cake pan on top of the cheesecake and use it as a guide to cut the cheesecake down to the 9in size.
Laurel says
… or bake the two cakes separately in the same pan. Choose a size and wash the pan between cakes. It would take longer but it will work if you have the time. Happy baking!
sara says
oh but then you’d cut off the graham-cracker crust, which to me is the best part of cheesecake
Denise says
If you do that, they you can justify eating it all yourself. After all, it’s “waste.”
Rita says
Just go buy a 9″ springform pan or borrow one from a friend.
Fyllis says
I don’t think it would make any difference at all. You would simply have a ‘tiered’ cake!
An option would be to garnish the extra inch. Place some additional cherries on a parchment lined baking sheet and bake until they are glazed (you can do this during the 8 minute time you are baking the graham cracker crust). Then you could place them around the edge. Or you could even pipe some cream cheese icing around the edge and dot it with the glazed cherries.
Use your imagination and be creative! Hope this helped.
Joe in N. Calif. says
Center the cake on top of the cheesecake, pipe whipped cream in the 1/2″ step around it, top with cherries.
Turn it into a feature, not a flaw.
Jen says
I used two different sized pans and it was fine. I just used the smaller pan for the cake layer and added a border of whip cream to even the edges, it was yummy!
Linda says
Do you chill both cakes before you put them together?
Hugs & Cookies xoxo says
yes!
dwayne bailey says
these recipes sound good!!
Hugs & Cookies xoxo says
Thank u!!!
Beverly Steimel says
Do you remove cheesecake from springform pan BEFORE placing pineapple cake on top or put it on top while still in springform pan? Thanks, Beverly
Hugs & Cookies xoxo says
You can remove it-easier that way!
Lisa Wyatt says
is that a yes or no, on removing the cheesecake from the pan before putting the other cake on top of it??
Hugs & Cookies xoxo says
yes
BettyFeeBarnes says
3. Bake at 350 for 8 minutes. Let cool.
BettyFeeBarnes says
This is really a great idea! I love both cakes and this should ‘double’ my pleasure!!
Thank you so much.
Hugs & Cookies xoxo says
Hope u enjoy it as much as we did!!
Satara says
I am confused. Am I supposed to bake the cakes separate? Because in the pictures it looks like you pour the cheesecake batter on top of the pineapple upside down cake.
Hugs & Cookies xoxo says
The picture is the cake batter being poured ove the pineapples-not the cheesecake. Hope that helps!
Pam says
Love this combination. Two of my favorites in one wonderful cake. You bet I am going to make this. Also, just have to say you are a very patient person.
Sylvia says
Can I use a store bought cake mix
Hugs & Cookies xoxo says
Not sure I’d try a box mix.
James DeCino says
Duncan Hines makes a Pineapple Supreme cake mix that would work great for this. I use it all the time for pineapple upside down cake. It is excellent.
Home made from the recipe wold be good too though . I am sure.
Susie says
Hey, thanks for this recipe. I have the cheesecake part in the oven right now. It smells amazing. My three year old is singing “happy birthday” because I am baking it. Lol what a great memory I will have. Now, wish me luck. This is my very first cheesecake to bake.
Hugs & Cookies xoxo says
awesome!!!!!!!!!!!!!!!!
Hugs & Cookies xoxo says
Not in this recipe. This one is LIGHT.
Ebony Arts says
Cake looks amazing! Thanks for sharing!! I was thinking of using square pans. Do you think that would work?
Hugs & Cookies xoxo says
I think so! Just watch the baking times.
Ebony Arts says
Thank you!
Hugs & Cookies xoxo says
No, just make the cheesecake. Make the pineapple upside down cake. Place it on top of the cheesecake. 🙂
Evelyn lloyd says
Why does it say you need 2 nine inch round pans
Hugs & Cookies xoxo says
9×2 inches
Khadija says
I just drooled on my keyboard and damn-near electrocuted myself!
Hugs & Cookies xoxo says
You win best comment of the year! Thanks for the laugh!!!
Cynthia Pierce says
I just licked your drool. lol
Denys says
Very funny!!! You made my morning..
Laura says
Do you whip the heavy cream before you blend it into the cheese cake mix?
dickey says
yes, our family has made a type of this cheese cake for over 65 years…..
many,many years people wanted our recipe ….. this is close… but the only cooking is the gram cracker crust…… in ours
Kathy says
I have the same question. Do you whip the cream before blending it in to the rest of the batter?
Hugs & Cookies xoxo says
No whipping. 🙂
Leslie says
Going to try this
Janet says
Can you please tell me what are Graham crackers, we don’t have them in England. and I see them so often in American / Canadian recipes. As this recipe is being shared by so many people all over the world. It would help us so much to know, what they are or the equivalent product for us to use. many thanks.
Vero says
Digestive Bisquits
Lara says
try Digestive biscuits, they’re not exactly the same but similar
X says
I use Digestive biscuits. It’s different, but American Graham crackers are too sweet.
Fyllis says
. Graham crackers are simply thin ‘cookies’. In the UK they are called ‘digestive biscuits’. You can make your own (Google the recipe) or you can use a variety of substitutes such as gingersnaps, animal crackers, or vanilla wafers.
I believe you can also purchase them (Nebisco Grahams) in the UK at Tesco’s. They should be in the “World Food” aisle near the marshmallows. Of course, they are going to be a bit pricey – a box of Graham Crackers is £5.50 (= $9.26 at the current exchange rate). The exact same box in Walmart here in the US will set you back $2.98 (= £1.77).
I hope this helps!
Sue says
I buy my graham crackers at Aldi’s and pay $1.79. Have to have them around all year round because I am known for my homemade cheesecakes and I never know when someone is going to call to have me make one. This is interesting. For the ones who said it was their first time making a cheesecake congratulations. Biggest thing to remember is do not overmix. If you get too much air in the matter it will end up falling. With having a cake on top of the cheesecake you could cover that up easily.
patrica artemis says
i use Lorna Doone cookies one box for one cheesecake.
PJ says
Patricia Artemis I use Lorna Doone’s also. Not nearly as sweet as graham crackers.
Bruce. Kifd says
What we be a fair price to have someone make this gor me?
X says
Expect at least 35-50 dollars due to ingredients and time.
Donna Weeks says
Will try baking both cakes and present it to my family!
craiger says
I make wonderful desserts from Grandma’s recipes & tons of other dishes, but what the heck is a springform and what’s a moat?? I’d love to make this for the 4th and surprise everyone. Thanks
rebecca says
springform is a type of cake pan that basically comes apart in the middle, has a latch to keep it closed and a removable bottom. not sure on the moat lol
Denys says
My friend post this on her page, I will try it, never done cheesecake before, thanks for sharing, I love cheesecake!! I will have to share some or suffer the consequences of weight gain, because I know I can eat it all by myself…
jackie stevens says
It sure looks good .
will try it .
Cubschick says
About how long do you bake the cheesecake part? I only saw 10 minutes more if still soft around the edges amd 8 minutes for the crust.
Shirley says
Cheesecake takes a while to bake. I had to leave it in the oven for at least 30min
Cheryl says
Recipe calls for baking the cheesecake for 75 min and possibly 10 mins more if too soft around the edges.
BONNIE GUZMAN says
great recipe love cheesecake and pineapple upside down can’t wait to try it
brenda says
can’t youjust buy a pineapple upside down cake and put it on top of a cheese cake with creamcheese filling in the middle
Hugs & Cookies xoxo says
hahah u could i suppose but must try it homemade some time too!
Doreen says
The cake is to be baked, cooled slightly and INVERTED to finish cooling before placing on top of the chilled cheesecake?????
Hugs & Cookies xoxo says
yes!
Cynthia says
this cake looks so good, will try it, I have all the ingredients .
sandrajean says
I am amazed at some of the questions here.
Ginny says
Sadly, I’m not.
wanda says
I was just thinking the same thing. It is pretty obvious that a lot of folks have never looked at cookbookor made anything from scratch.
Nancy says
Some people haven’t and if a recipe looks good enough for someone to want to try then good for them.
PJ says
This cake looks amazing. I will make it for Thanksgiving along side my pumpkin pies. There were so many things I didn’t know when I started baking. I felt very intimidated by great cooks and cookbooks. There were no websites to explain EVERYTHING in detail like today (I’m 64), Utube is a really good resource. I’ve learned so much since I began baking though and I have one thing to say to all beginners, read your complete recipe before attempting it. This way you can Google or Utube what you don’t understand. Thanks!
Cindy says
Ha ha so am I.
Mumee says
Kind of confuse about the cake. Did you make the cake first and then put the pineapples on top?
rebecca says
you put the pineapples on the bottom of the cake pan and pour the batter on top of them,
Martha says
Anyone please help with my question. On the cheesecake part, it says to wrap the sides of the pan in aluminum (I’m assuming the spring form pan). Just wrap the sides? Not the top or the bottom of the pan? What is the purpose of wrapping the sides only if that’s the case? Thank you!
Raymond says
Just place aluminum foil on a flat surface, place the springform pan in the center then wrap the aluminum up the sides. Just bunch down the foil around the top (not in the pan). The point of doing this is so you can place the springform pan into a water bath without the water seeping into your cheesecake. Just make sure the foil isn’t inside of your pan!
Martha says
Thank you!!
rebecca says
ah thanks for clarifying that for me! i was wondering the same thing 🙂
Ginger says
I only wrapped the sides of the pan with foil, hope the water is not leaking in from bottom. I didn’t know that was the purpose of the foil. Cheesecake is baking so I hope it turns out ok.
Hugs & Cookies xoxo says
Was it good? Foil keeps the water from seeping in.
Ginger says
Yes it was very good. First time I baked a cheesecake and it turned out perfect. Water did not seep in, I would have been devastated if it had. Thanks for sharing your recipe.
Adrienne says
Looks amazing! I’m really into cheesecake cakes right now. I’ve tried a few of them and they are always at hit! This will be perfect for my luau themed party in August! Thanks for sharing 🙂
Maryellen Boettcher says
This looks fantastic!!!!!!!
Vi Willims says
For clarification, After placing all the cheesecake items in the spring pan, Wrap only the side, not the bottom of the spring pan. Place the spring pan in a shollow pan with water that rises half way up the side of the spring pan. Then Place in the oven to cook! Correct? I bake cakes but never a cheesecake, This just look so DELISH! Thank you!
Hugs & Cookies xoxo says
You can wrap the bottom and up the sides. The rest is right on!
Jan says
In your list of utensils it calls for a “cheesecake moat”. What is this?
Hugs & Cookies xoxo says
it takes the place of a water bath-u can click the link above if you like to see it
Shann says
I don’t know if I’m missing something but I don’t see how to combine the 2 cakes!
Hugs & Cookies xoxo says
Step 9 on the pineapple upside down cake-you are using a huge spatula to transfer the pineapple cake on top of the cheesecake! Yum!
Gloria says
I don’t like graham crackers, so I crush walnuts and it’s delicious. Just mix the slightly pulverized nuts with some liquified butter.
Susan Lichtenstein says
Walnuts or Almonds make a delicious crust!
Liliana Quintero says
My batter came out really thin and my cake never baked. Is it because i didn’t use a mixer?
Hugs & Cookies xoxo says
Did u possibly forget an ingredient?
Dolly says
OMG,,,REALLY? TRY turning your oven on!!!!
Jean says
This looks absolutely amazing! My question is how huge is your spatula and where can I get it? lol I can see myself trying to transfer the cake and having it break on me even when it’s chilled.
Hugs & Cookies xoxo says
look above there is a link for a huge spatula so u can see it 🙂
Kari says
Is there any “easy” way to adapt this to making cupcakes? 🙂
Hugs & Cookies xoxo says
love that idea but i haven’t tried.
Jessica Altenbaumer says
Am I baking these separate then stacking them?
Hugs & Cookies xoxo says
yes!!!
Raymond says
I think mostly people aren’t reading the directions very well. But, we all started somewhere and sometimes it just takes a bit for people to become comfortable with new steps.
Alicia says
Nicely said
Dwana says
Can you make this as cupcakes?
Vangie says
What can you do if you don’t have paddle beaters?
Crystal says
what if I don’t have a paddle attachment?
Leah says
I’m going to try this sounds awesome. but im thinking i will put a piece of parchment paper cut in half on my cooling plate I think it might make the transfer easier.
Terry says
How do you keep water bath from leaking into springform pan?
Hugs & Cookies xoxo says
You wrap pan bottom and sides with foil.
cathy harrell says
When do you take the “spring” off of the cheesecake
Hugs & Cookies xoxo says
Once it is cold I remove it and then add the cake.
Emma says
question? What is the difference if you dont put the cheesecake in a water?
Hugs & Cookies xoxo says
It will bake differently.
Beth Baker says
Made this last night and today! Beautiful! Thanks for sharing such a great idea. The instructions and ingredients were easy and I am so excited to eat it tonight. If I had thought ahead I would have replaced 1/2 of the cherries with blueberries and then it would have been a perfect 4th of July treat! Thank you for sharing this recipe!
Hugs & Cookies xoxo says
Awesome!!LEt me know how everyone enjoys it!!!
Jean says
I was asked to make this for someone and I’ve never baked a cheesecake before, but looking at the recipe and the pictures I know I would want to try it. My family, friends and I LOVED it!!! Thanks for sharing!
Hugs & Cookies xoxo says
Oh I am so happy!! GO YOu!!
Sherry, says
Making this for the first time. I made the cheese cake yesterday and put it in the fridge overnight. Now I am getting ready to bake the pineapple upside down cake. I am making this for a friends birthday so I hope I do a decent job. Wish me luck!
Hugs & Cookies xoxo says
Good Luck! Sounds like u have it all under control!! ENJOY!
Rhonda says
I made the cheesecake last night and the cake is in the oven right now. Having a big family dinner in about 12 hours and can hardly wait to try this. I’m hoping 8 hours will be long enough for this to be chilled.
Hugs & Cookies xoxo says
should be plenty of time-hope it is a hit!!!!!
Kandice says
I have just linked into this recipe today and I am reading the comments. I feel really sorry for the people who are unsure of how to make this cake and want to build their skills and bravely ask questions so that they to can enjoy this recipe only to be insulted by others. Really?? That leaves a really bad taste for all. Too bad the negative comments are not filtered out.
Hugs & Cookies xoxo says
I think the negatives are all gone now. 🙂
Nana Baker says
You are so patient!!! People have to learn somehow. I admire you for taking the time to answer every question!
Cheesecake is in the oven, will make cake tomorrow! Can’t wait!!!
Hugs & Cookies xoxo says
sorry-u can melt it to drizzle on top or just omit it!
Frannie says
You are so right, Kandice! Not everyone is an experienced cook or baker. We need to remember that we were not born with the knowledge of all things regarding baking. We had to learn at some point too and need to be kind to those who aren’t at a higher level of experience. Unkind comments say much more about the person posting them than about the target of the comments!
Chris says
This sounds amazing! I use my grandmother’s recipe for pineapple upside down cake and it calls for a cast iron skillet to bake the cake in. You melt a stick of butter and add 1/2 c packed brown sugar, stirring till blended and no sugar crystals left, place pineapple rings and cherries, add cake batter, then bake. It makes a wonderful caramel type glaze that coats the cake when inverted.
Karen Workman says
could you send the receipe to me because I have no printer this cake looks delious like to dig right into it.
Jacquie says
I seldom PRINT recipes any more. If you click on PRINT and then go to the bottom of the print box and click SAVE AS A PDF it will save it on your computer … then I just open it up from my “recipes” file and follow the directions.
Jessica says
Currently making this! So far everything is going great, the only thing is that it’s taking a lot longer for my pineapple cake to bake. The timing on everything else was perfect though! Very very excited to eat this! Thanks for sharing!
Hugs & Cookies xoxo says
How did it come out?
Susan Yakus says
Any suggestions for getting the cheesecake off the pan? Spatulas? I would like it on a pretty platter, but I’m afraid the cheesecake will break up if I move it.
Hugs & Cookies xoxo says
I use a HUGE metal spatula! The link above will show you one in amazon.
bette tirotti says
back in the dark ages when I went to school T = tablespoon t=teaspoon
Del says
Looks yummy
Heather says
When you say mix sugars do you mean the regular sugar and brown sugar or is the brown sugar for the top of the cake, where the pineapples are, only?
Lorinda says
I had this cake. Made by someone else for the 4th of July. I loved it sooo much I wrapped a couple pieces to take home. By the end of the night someone else went home with my pieces ;-(. Its that delicious, someone will steal it from you. Now I’m making it a week later for a weekend gathering because I was looking forward to having another piece. I can not say enough about it. Amazing x10!!!!!!!!!!. Do not hesitate, make this!
I remember trying this once at the Cheesecake Factory and not really loving it, but this is above and beyond.
Thanks for sharing 😉
Lorinda says
One question, are you using salted or unsalted butter?
Hugs & Cookies xoxo says
I always choose salted.
CARMEL MILLER-BROWN says
What does it mean when you “loosely tent with foil to prevent browning”? this is in the Pineapple Upside Down Cake instructions (6).
Hugs & Cookies xoxo says
Just lay a piece of foil across top (not tightly) to prevent browning
Lisa says
i have a question/comment……cheesecake turned out YUMMY except the springform pan was a bit loose and some water seeped in ruining a bit of the crust…BOO…….and i used fresh pinepapple instead of canned and despite verifying all the ingredients and times and temps the cake was ruined…was raw despite baking for nearly over 90 minutes….the pneapple “floated” to the middle of the cake too…..lessons learned:1-buy new springform pan 2-use canned pineapple next time
Hugs & Cookies xoxo says
Yes, best to stick to the recipe though sometimes being adventurous does work out.
Millie says
When do I remove the springform? Do I remove it after the 2hours cooling on rack or after it chills overnight in the fridge?
Hugs & Cookies xoxo says
after you chill it is easiest
Kelli says
What is the purpose of the cornstarch in the cheesecake? In all my years of making cheesecake this is the first time I’ve ever seen a recipe call for it.
Hugs & Cookies xoxo says
It somehow changes the texture-only recipe I use now!!!
Goreti says
Thank you so much for this recipe. I have a family of cheesecake addicts and have been making cheesecakes for many years. I don’t like to make the same thing over & over again so I’m always looking for new ideas & recipes. Made this for the 4th of July and everyone loved it. My husband’s coworkers have been bugging him for cake or cheesecake so I’m making this one again next week for his coworkers. Just wanted to share something I have been doing lately with my cheesecakes. I have tons of pans in different sizes so I place the 9 in springform into a 10 in cake pan then put that in a 12 in one that I have which has the hot water. Works like a dream and no chance of water getting into cheesecake. For those that don’t have the extra pans, they can always place the cheesecake pan inside one of those turkey roasting bags. That is what I used to do.
Hugs & Cookies xoxo says
Have you seen the cheesecake moat? Same concept-check it out on amazon-love mine!
Vickie B. says
This looks amazing! I just have one simple question, and if it has been ask already, I apologize for the duplicate question. When the two layers are put together, will they stay together when it is cut, or will you end up with 2 separate pieces? I know it is a silly question…..I was just wondering if it stays together like a frosted cake since they have a “glue” that holds the layers together. Thanks!
Vickie B. recently posted…Cannoli Cones
Hugs & Cookies xoxo says
no problem-mine stayed together realllllly well when cut!
Jessica says
A lil confused…is it to cakes stacked…or do we have to bake one then add the other unbaked on top n bake ???
Hugs & Cookies xoxo says
yes, they are stacked.
Mary Hawes says
going to try upsidedown cheese cake.
Barbara says
In the cheesecake portion it says to use the paddle attachment mine does not have a paddle attachment,it just has the beaters and whisk attachments. Which should I use?Thank you.
Hugs & Cookies xoxo says
Whisk should be fine 🙂
Lisa says
I made this over the weekend for my brother’s birthday and it turned out fabulous! Both halves on their own were delicious; stacked they were spectacular. I feel like I discovered not one but three delicious cake options. My baking time for both cakes took a little longer than the recipe stated, so just be patient and keep an eye on them. Mahalo for sharing!
Hugs & Cookies xoxo says
3 cake options-I love it and u r so right!!!!
angella says
http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_2?ie=UTF8&qid=1437448373&sr=8-2&keywords=cheesecake+moat
will this be fine
Scott says
How do you layer the two 9in cakes
Hugs & Cookies xoxo says
Stack them
shy says
How do you transfer the cheesecake from the pan?
Hugs & Cookies xoxo says
I use a HUGE spatula!
Angie says
I have no clue what i’m doing wrong…I baked the cake twice and my pineapples rose during baking both times — the pineapples and cherries are inside of the cake. and by batter looks a lot more runnier than the your batter in the pic. Help! I followed the directions all the way through both times!
Hugs & Cookies xoxo says
That is strange!!! I am not sure. R u positive you followed the recipe correctly? And your oven temp is right on? Hope it still tasted great!!!
Benjamin says
Same here. I’m very concerned about the pineapple upside down cake portion of this recipe. I have pictures. I followed the recipe and directions to the letter…
Debbie says
Can I use crushed pineapple instead of the rings? It seems to slice better for me that way. Just a thought.
Hugs & Cookies xoxo says
hmm, haven’t tried not sure-may add too much moisture?
Mary says
You can use crushed pineapple, but make sure you drain it. You can use the drained juice for the pineapple juice in the recipe if you use crushed pineapple packed in 100% pineapple juice.
Kelli says
I made this beautiful cake last night. I noticed my pineapple upside down batter was thin and darker than expected. Baking time was almost twice as long as well. My cheese cake batter was fine and came out great except I think 75 made mine too dark and slightly over cooked. I think maybe I should have took it out sooner. OK so I stacked it and it looked pretty. I finally cut it and the cake part is brown (not yellow like yours) and it seems a little too wet. It tasted great though! But, any idea what I may have done wrong?
Hugs & Cookies xoxo says
Maybe it has to do with our ovens? They say ever oven is diff! Glad it tasted good though!
Jasmine says
Should/Can I bake the cakes and the cheesecake at the same time, or should I take the time and do them separately? Thanks in advance!
Hugs & Cookies xoxo says
I think that would be fine!
Beverly says
I made this for work and the flavors were wonderful. We agreed that the pineapple upside down cake just wasn’t what we thought it would be. The cake texture was very dense and hard. With a few adjustments on the butter cooking time, I will try this again.
David howard says
The best of 2 world’s!
Hugs & Cookies xoxo says
Absolutely!!! hee hee
Nancy says
I’ve seen a few recipes where the cake and cheesecake are baked at the same time in the same dish can I do that with this recipe and if so are the any changes that I have to make?
Kris says
I used a regular mixer…it was fine without paddles. The pineapple cooking part took a bit longer….about 15 more minutes because the directions say to take out when it has little jiggle….so I left it in. I shared this with all my friends and family…they all loved it!! Thanks for a great recipe!!
Hugs & Cookies xoxo says
AWesome!!!!!
alogan says
I made this but did not wrap in aluminum foil and put in water. I simply put a class baking dish with water in it on the shelf below the cheesecake for added humidity in the oven. Came out beautifully.
Also, I made this to send to work with husband and didn’t want to send the springform bottom with it (first time I did that, it came back bent, 2nd time it didnt come back at all!) so put a sheet of baking paper on top of the round bottom of the springform pan and clamped it in.. pulling it smooth and taut. Then made the crust directly on top of the paper. When the cheesecake was done.. I could just slide it off the metal round springform bottom with the paper.
Sandra says
I want to try using the baking paper since I am taking this cake to a friend’s beach birthday party. How do you remove the baking paper? Or did you leave it on?
Hugs & Cookies xoxo says
remove it before cutting 🙂
Michael says
Do you happen to have the nutrition information for this wonderful delight? Calories are important to me and I keep a nutrition diary, so it would be nice to know the cost of this masterpiece. Made it today and it is chilling.
Hugs & Cookies xoxo says
No, but my fitness pal app will calculate for you!
rani alejado says
I would like to verify the cooking temperature
for the cheese cake. Is it still 350 the same as the crust?
Hugs & Cookies xoxo says
yes!
DavetteB says
This looks yummy, but I’m not seeing the assembly instructions (sorry if this was already covered in the comments).
Is it basically an upside-down cake on top of a cheese cake, nothing baked together correct?
Also, since I skimmed the comments I saw that someone subbed an different cheesecake for the one above; has anyone tried that with the cake part? Just curious.
Thanks for sharing 🙂
DavetteB recently posted…Delicious Calico Beans
Hugs & Cookies xoxo says
YOu are correct-2 cakes layered.
Caroline says
Hello… I couldnt find baking powder and i dont have cream of tatar cant i do the cake recipe without it??
Hugs & Cookies xoxo says
you need them
mike says
I used a 9 inch spring and a 9 inch pie but all I could get in the pie was 7 pineapple rings, it all fit ok so I’ll let ya know how it comes out. thank you for the recipe
Mercedes says
Hi I just want to know if I put the pan with water and the cheesecake in the oven or what do I do?
Patsy says
What kind of butter?
Hugs & Cookies xoxo says
I always use salted!
Jean Kidwell says
YUM!
Missy says
Do you need to use a spring form pan, or can I use a cake pan? I’ve never made a cheesecake before and don’t have a springform pan. Thanks! This looks really yummy, I’m thinking my husband would love to have this for his birthday!! 🙂
Kristin says
Have you ever made then frozen the cheese cake part? I have frozen other cheesecakes and would love to make this – being able to do the cheesecake way early (and freeze) would help out with my time constraints for the holidays.
Tari says
Question: I would like to add rum to the cake. Any ideas on adjusting recipe to accommodate? Thank you.
Joyce says
Cake has baked 70 minutes and still runny. Cheese cake one was perfect at 75 min. Oven temp is correct according to oven thermometer. — and there was not enough room in my cake pan for quite all the batter. ??? It smells good — hoping the cake part comes out eatable, but what else could have been done 350 degrees for 75 min. and counting. Top completely brown (even though tented with foil since the 20 min. mark.
Marilyn says
If any of you are planning to make this for the holidays and on Weight Watchers I worked it out on the calculator. It has a total of 244 points and if you cut it up in 8 servings it comes out to 30.5 points per serving. That’s using all the fattening ingredients, I’m sure this could be tweeked quite a bit.
Hugs & Cookies xoxo says
wow, thanks 4 sharing!!!
Lindsey says
This is only the second cheesecake I’ve made, and my first time using a water bath. I feel like I did something wrong, because my cheesecake was super pale and super jiggly at an hour and a quarter. I wound up cooking it almost an extra 30 minutes.
Tabbie says
I was wondering if I could use something other than a paddle attachment?
Annie says
I am going to try this recipe out tonight because it sounds so amazing but we can’t do all the sugar in our house so I was going to use the truvia brown sugar blend and the truvia baking blend. Do you happen to know what the conversations would be ?
Hugs & Cookies xoxo says
I don’t but good luck if you try it!
Janee' says
I’m making this now and I’m lost on the “put it in an inch of water to bake ” I’ve never made a cheesecake before so is this normal? I’m afraid I’m going to do something wrong and mess this whole thing up. I’ve tried to YouTube it and can’t find anything. Praying this turns out good. ????????
Hugs & Cookies xoxo says
It is a water bath, you can google that term. Just wrap bottom and sides of pan in foil very well so water doesn’t seep in. Good luck!
Shirley says
I presume you bake the cheesecake at 350. Did not specify. I too am making this for our family Thanksgiving feast. Happy Thanksgiving to all!
Rose Ramsey says
Do you grease and flour the springform pan before doing the graham cracker crust?
Hugs & Cookies xoxo says
no, there is enough butter in the crust!
Lorelei Schieferdecker says
As I young child (many years ago) with an interest in cooking, I learned the first thing you do is read through the entire recipe before doing anything else. Also, before starting to make the recipe, collect all ingredients to make sure you have everything needed. Next, always make the recipe exactly as it is written the first time. You can make changes the next time you try it. Baking is a science. Different ingredients react differently. And most important advice – don’t give up or be intimidated. The rewards are infinite!
Rae says
Do you flip the pineapple upside cake onto the cheesecake? Yours appears to have the pineapples on top. Also, do you leave the cheesecake on the bottom of the spring form pan?
Tiffany Harrell says
U didnt say whether or not to knife the sides at all. It took longer to cook and i knifed the sides and the filling came out.
Hugs & Cookies xoxo says
I am not sure what you mean by knife the sides?
Diona says
Why would you knife the sides if the recipe didn’t call for that. Simple.
Bob says
Made this for Thanksgiving. The whole thing was awesome!!! Cheesecake was great. Pineapple cake was dense. Going to make it for Christmas and tweek it a bit. Going to tryand use cake flour instead of regular flour to see if that fluffs it up. Any suggestions on making it not so dense?
Virginia ward says
What kind pan am I put eater in never done this. Can you elaborate on the water bath and me putting together my spring pan in it can you explain that a little bit better how I got to do that before I put it in the oven
Emily says
Looks Delicious! =)
Brenda says
I was thinking of making a coconut cheesecake with the pineapple upside down cake. What do you think?
Hugs & Cookies xoxo says
oooh!
Brenda says
I wonder if it would be a good combination before I try it?? Taking it to a family dinner tomorrow
Hugs & Cookies xoxo says
hmm, I prob wouldn’t experiment before an event.
Carol says
Looks complicated, but delicious.
Marie says
I have a pizza peel I think this would work for the large spatula I would turn the pineapple cake out onto this then transfer it on top of the cheese cake just a suggestion
Nancy says
I learned in Home Ec class in the late sixty’s that the Large spoon is a Capital T for Tablespoon and the small spoon is lower case t for teaspoon.
Kelly says
My springform pan is 9.25. Would that work or should I get a 9′ size?
Hugs & Cookies xoxo says
should be good!
Belinda Dunbar says
When I make my Pineapple Upside Down cake I finish it by sticking holes in it with a wooden skewer and pouring rum sauce from my rum cake recipe over it. Do you think it will affect the consistency of the cheesecake?
Hugs & Cookies xoxo says
probably
Jane Jung says
The temperature for baking the cheesecake (only 350 degrees stated) for 11/4 hours was way too long especially with the water bath. Was this an error. Maybe 300 degrees would be better.
Hugs & Cookies xoxo says
That is the time that always works in my oven. The water bath slows down the baking.
Boy wonder says
Now does T stand for? And t? LOL.
Elizabeth W says
I had a question regarding the vanilla. For the cake it says vanilla and for the cheesecake it says vanilla extract. Where do I find vanilla?
Hugs & Cookies xoxo says
I say vanilla/vanilla extract-both should be the extract!
Kam says
Thanks for sharing, I have to say that is the best cheesecake I’ve made in a long time. Now it’s my go-to cheesecake recipe, even started subbing flavoring or adding chocolates or just trying different crusts (so far, the golden Oreos are a hit)! The cake and cheesecake combo was delicious, but I have to admit.. I can do without the cake! 🙂
Judy says
This looks delicious! Both Cheesecake and Pineapple Upside Down Cake a favorite in our family. Thank You so much for sharing. (and really – all is very understandable to those who bake) LOL
Adrienna says
Ok so I’m gonna try this today. My question is how do I remove the cheesecake from the bottom of the springform pan? I don’t like cutting cakes in my pan and scratching them so is there a way to remove it without the crust falling apart?
Hugs & Cookies xoxo says
Use a HUGE spatula!!!!
Nichola says
I always line the bottom of my springform pan with parchment paper before putting in the crust. Makes the transfer so much easier. Just lift up by the paper to move, then slide out from under the cheesecake.
Portia says
I seem to be having a problem with the baking process of the cake. I did read that it’s supposed to be in the oven for 20 minutes, then a tent of foil should be placed over the cake loosely for 20-25 minutes longer. I followed all of the directions to the cake, and my cake isn’t done. I found myself adding more time (at least doubling the amount of time). My cheesecake came out great. What could I have possibly done wrong?
Hugs & Cookies xoxo says
Hmmm, I am not sure-seems odd that after doubling time it wouldn’t be cooked. Are you sure the ingredients were added correctly?
Andrea says
Can the pineapple cheesecake be frozen?
Amanda says
This pineapple cheesecake looks wonderful I love baked desserts
Hugs & Cookies xoxo says
Thank u!
Gregg Gusta says
folks, seriously, enough with the tablespoon/ T teaspoon /t controversy, it really is cluttering the message section, I am trying to peruse the comments to see if anyone has made the recipe and see their feedback and suggestions, tips and results,
I am really happy that this sort of thing can get resolved o prevent what could result in a grave measuring error because baking can be a really precise activity, but there is no need for so many comments cluttering the message board. I guess for those of us ‘of a certain age’ the capital T signifying the larger volume and lower case t signifying the smaller volume must just be a rite of passage that our parents gave us that was something we forgot to hand down to our kids while we were trying to give our kids everything. OUR BAD!!! lol 🙂 I think there’s a little lesson there about what really matters.
If you have made this recipe and have any feedback or tips please provide them
Hugs & Cookies xoxo says
well said! hahaha
Nichola says
I used to edit for a recipe magazine. One helpful tip I’ve found in writing recipes is to list the ingredients in the order they appear in the recipe. Makes it easier to follow. I took a chance by using your cheesecake recipe instead of my own go-to and it did not come out as good as I’d hoped. I have a convection oven but there were some deep cracks and my usual cheesecakes never crack. Yes I use water. I agree that the pineapple cake needed longer baking time, it was more like 30-40 min AFTER the foil goes on. Overall, it’s an interesting dessert and tasted great. If I made it again, I would use my own cheesecake recipe.
KIM Duff says
Help…. I can not get the pineapples to be seen on the top(after it is inverted). No idea what I am doing wrong. The cake also took a lot longer than the 20 – 25 mins after tenting it.
KIM Duff recently posted…Classic Pumpkin Cheesecake
Clumsyish says
Have you ever thought of making a YouTube video about this recipe? I tried looking for a recipe like this on there and could not find any! I think it would be really beneficial for a lot of people if you ever decided to make one. 🙂
Clumsyish says
Do you think adding a layer of canned fruit topping on the cheesecake before the pineapple layer would be overkill?
Hugs & Cookies xoxo says
may be too sweet
Henrique Pazin says
Amazing
Charles Coffey says
For the ones that use T & t, y’all from above the Mason Dixon Line ain’t ya. Us southern boys need the extra help. What with we’ns bein’ dumbass hillbillies and all. lmbo
Roy says
This is going to be my diet reward !!
Hugs & Cookies xoxo says
Good choice!
Benjamin says
Okay, I followed this recipe to the letter. The cheesecake, turned out FANTASTIC! The pineapple upside down cake, however, I have some strong concerns about. One, it doesn’t appear to be nearly as pretty as in the pics. Two, I’m not fully confident it’s baked all the way. I’m allowing it to completely cool overnight on its own before I make my ruling. If my fear is correct, I MAY make a second attempt at the pineapple upside down cake part and follow a separate recipe, tried and true…
Hugs & Cookies xoxo says
did it work out for u? I hope so!
Dorothy says
Did you check for done-ness with a toothpick? I always check mine by inserting a toothpick in the center and if it comes out with batter, I bake it a few minutes more.
Ang says
Please can you write the recipe out by kg pls
Hugs & Cookies xoxo says
so sorry I can’t-maybe there is a website that can convert it for you easily?
Chuck B says
I saw a different pineapple upside down cheesecake recipe that didn’t have the actual cake with it. I like the idea of the cake in this recipe. I’m just wondering how hard is it going to be to get the two on top of each other. Are there any hints that will help with this. Really want to try this and have it look as nice as photo does.
Not that it’s a big deal on the T and t but I’ve never seen it that way but would have figured that’s what it was. Thanks for the recipe
Karen says
I believe there is no question that is common sense or stupid. We all had to learn at one time what something means or how to do something. So I say ask questions no matter what or who shames you or thinks you should know. I love your recipes..
Kennia says
I made this! It was so yummy. The cheesecake part at least. The pineapple side down cake didn’t have the spongy cake texture I expected it to have. It had more of a rubbery texture. Where did I go wrong?! But the cheesecake part was even better than Jr.’s. I was proud of my self. Thanks for sharing!!!
Hugs & Cookies xoxo says
Not sure on the cake part but so happy you liked the cheesecake!
Diane says
What is a “cheesecake moat” as mentioned in your intro? ????????
Hugs & Cookies xoxo says
It is a round pan and you place the springform pan inside it. Then it has an outer rim where u add hot water like a water bath. Try googling it to see a pic.