April 2024 - Cooking with Rum

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                Pineapple Upside-Down Rum Cheesecake

Equipment Needed:

  • 9-inch spring-form pan
  • 9 inch round baking pans

Ingredients:

A. For Pineapple Cheesecake

  • 4 8 oz.  packages of Cream Cheese, room temp
  • 1 C. Granulated Sugar
  • ½ C. Brown Sugar
  • 1/2 C. Milk
  • ¼ C. Dark Rum
  • 4 Eggs
  • 1 C. Sour Cream
  • 1 Tbsp. Vanilla Extract
  • ¼ C. All Purpose Flour
  • 1/3 C. Pineapple Juice

B. For Pineapple Upside-Down Cake Topping

  • ½ C.  Butter, unsalted and melted
  • 1 C. Light Brown Sugar, packed
  • 14 Slices Canned Pineapple Rings
  • 14 Maraschino Cherries

C. For Pineapple Upside-Down Cake Batter

  • 3 1/3 C.  All Purpose Flour, sifted
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Salt
  • 1 C.  Butter, unsalted and melted
  • 1 ½ C. Light Brown Sugar, packed
  • ½ C. Granulated Sugar
  • 2 Eggs
  • ½ C. Sour Cream
  • 1 C. Milk
  • ¼ C. Pineapple Juice
  • ¼ C. Dark Rum
  • 2 Tbsp. Vanilla Extract

 Photo Credit: thissillygirlskitchen.com

Instructions for Pineapple Cheesecake

  1. Preheat oven to 350°F. Grease a 9-inch springform pan.
  2. Cream the cream cheese with both sugars until smooth in a large bowl. Mix in the milk and rum then add in one egg at a time and mix. Add in the remaining ingredients and mix until smooth with no lumps.
  3. Pour mixture into the pan and bake for 1 hour, the center will be slightly jiggly. Shut off oven and let cool down in the oven for 5 hours. Top with plastic wrap and place in fridge overnight to get cold.

Instructions for Pineapple Upside-Down Cake

  1. Start with the topping by dividing the melted butter equally between two 9 inch cake pans. Sprinkle 1/2 Cup of the brown sugar into each pan. Place pineapple rings in the pan by starting with the first ring placed in the center and the remaining rings around it.  Then add the cherries to each center of each ring. Set pan aside.
  2. Preparing and cooking the cake: Preheat oven to 350 °F. In a large bowl, add in the sifted flour, baking powder, baking soda and salt, whisk to combine.
  3. In a medium-sized bowl, add in the 1 cup melted butter, brown sugar, and granulated sugar. Whisk to combine until all the brown sugar lumps have broken up. Whisk in the eggs, sour cream, milk, pineapple juice, rum and vanilla until combined.
  4. Add the wet mixture to the dry mixtures and mix until combined, with no dry spots or lumps.
  5. Evenly divide the batter between the two pans, about 2/3 of the way full, do not overfill!
  6. Place each pan on a cookie sheet (cakes may bubble over some). Bake for 30 minutes then cover each pan loosely with foil and bake for an additional 20 minutes. Insert toothpick into the center of each cake.  Cakes are done when the toothpick comes out clean.
  7. Remove cakes from oven and place on a wired rack to cool for 15 minutes.

Pineapple Upside-Down Cheesecake Assembly

  1. Invert cakes: one onto a flat surface (cutting board works great) and the other on the plate you will be presenting on.
  2. Take out the pineapple cheesecake from fridge. Trim top of the cheesecake if it is not even. Take out of pan and lift it off the bottom carefully, you may need to use a tool like a frosting spatula to help. Place on top of the first cake layer. Trim the sides of the cheesecake with a knife if necessary. Place the second layer of cake on top. Serve as is or with a side of whipped cream.