Air Fryer Pineapple Upside-Down Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">220g canned pineapple rings, drained</li><li class="ingredients-single-item">6-8 maraschino cherries</li><li class="ingredients-single-item">225g cream cheese, room temperature</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">2 tbsp sour cream</li><li class="ingredients-single-item">1 tbsp all-purpose flour</li><li class="ingredients-single-item">75g cake flour (or all-purpose flour)</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">½ tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">18cm (7-inch) round cake pan (must fit in your air fryer)</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your air fryer to 160°C for 5 minutes. Cut a piece of parchment paper to fit the bottom of your 18cm cake pan. Lightly grease the sides of the pan with butter or cooking spray. The parchment will ensure your caramelized pineapple releases cleanly when flipped.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pineapple topping, melt 60g butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved and slightly bubbling, about 2-3 minutes. This caramelization process creates that signature glossy finish and rich flavor. Pour this mixture into your prepared cake pan, spreading it evenly across the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Arrange pineapple rings in a single layer on top of the caramel mixture. You'll likely fit about 4-5 rings depending on their size. Place maraschino cherries in the center of each ring and in any gaps between them for that classic look. Pat the fruit gently with paper towels to remove excess moisture, which can make your cake soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a medium bowl, beat the room temperature cream cheese until smooth and creamy. Room temperature cream cheese is crucial for preventing lumps in your cheesecake layer. Add 75g granulated sugar and beat until well incorporated. Mix in vanilla extract, then add the egg and beat until just combined. Overmixing after adding eggs can incorporate too much air, causing cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the sour cream and 1 tablespoon of flour until smooth. The sour cream adds tang and creaminess, while the small amount of flour helps stabilize the cheesecake mixture. Pour this cheesecake batter over the pineapple arrangement, smoothing it into an even layer. This will become the bottom of your dessert when flipped.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In another bowl, whisk together the cake flour, baking powder, and salt. The cake layer will provide a delightful textural contrast between the creamy cheesecake and juicy fruit. In a separate bowl, cream together the 60g softened butter and 75g sugar until light and fluffy, about 2-3 minutes. This incorporates air for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Beat in the remaining egg and vanilla extract until well combined. Gradually add the flour mixture alternating with milk, beginning and ending with the flour (flour-milk-flour-milk-flour). Mix just until incorporated after each addition. Overbeating will develop gluten and create a tough cake. Gently spread this batter evenly over the cheesecake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the pan with aluminum foil, crimping the edges to seal. This prevents the top from browning too quickly. Place the cake pan in your preheated air fryer basket and bake at 160°C for 25-30 minutes. The lower temperature allows the cheesecake to bake gently without cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>After 20 minutes, carefully remove the foil and check for doneness. The cake should be lightly golden and a toothpick inserted into the cake layer (not the cheesecake layer) should come out clean. The cheesecake portion will still have some jiggle in the center - this is perfect! If needed, continue baking for 5-10 more minutes, checking frequently as air fryers can vary.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the cake cool in the pan for 15 minutes - this allows the caramel topping to set slightly. Run a thin knife around the edges to loosen. Place a serving plate upside-down over the cake pan, then carefully but confidently flip everything over in one swift motion. Gently lift the pan away, revealing your beautiful pineapple topping.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool completely before serving, ideally 2-3 hours or overnight in the refrigerator. This resting time allows the flavors to meld and the cheesecake to set properly. Serve slightly chilled for the best texture contrast between the cool creamy cheesecake and the warm-spiced cake layer. Enjoy your innovative air fryer creation!</li></ol>