Not gonna lie a pineapple upside down cheesecake is something we here at Dutch Waffle Company were not expecting. Though, it’s perfect for summer bbq’s, Sunday gatherings, or whenever you are just wanting to make something special to treat yourself!
This recipe is full of delicious ingredients like our No-bake Stroopwafel Pie Crust, along with some other favorites. Discover this recipe and more on @PlatesbyKody’s Instagram page. He’s always baking up new creations that we are all here at DWC are awe over.
Yield: 1 (9-inch round pan)
Prep time: 30 minutes
Cook time: ~90 minutes + cooling
Ingredients
For the crust:
3 cups Dutch Waffle Company No-bake Stroopwafel Pie Crust
1 cup Pepperidge Farm Butter Thin Crisp cookie crumbs
1 stick melted butter
For the cheesecake filling:
3 blocks cream cheese
3 eggs
½ cup sugar
½ cup brown sugar
1 cup half and half
1 tbsp vanilla extract
For the pineapple topping:
Pineapple upside down cake mix (make according to directions on the box)
Pineapple (fresh or canned)
Butter and brown sugar (for caramelizing)
Instructions
1. Make the pineapple topping.
Caramelize pineapple with butter and brown sugar in the oven at 350°F until golden brown. Set aside.
2. Prepare the pineapple upside-down cake mix.
Make according to directions on the box. Set aside.
3. Make the crust.
In a bowl, combine 3 cups stroopwafel crumbs, 1 cup Pepperidge Farm butter thin crisp cookie crumbs, and 1 stick melted butter. Press into a 9-inch round pan.
Bake crust at 350°F for 8–10 minutes. Cool for at least 15 minutes before adding the filling.
4. Make the cheesecake filling.
Beat 3 blocks of cream cheese with ½ cup sugar and ½ cup brown sugar until smooth. Add 3 eggs one at a time, mixing well. Stir in 1 cup half and half and 1 tbsp vanilla extract.
5. Assemble and bake.
Pour cheesecake filling over the cooled crust. Spoon the prepared pineapple upside-down cake batter on top, then add the caramelized pineapple.
Bake cheesecake at 325°F for 75 minutes. Turn the oven off and let cool in the oven with door vented for an additional 45 minutes. Then cool at room temp for an hour before refrigerating.
Want to watch the complete video of Plates By Kody, check out his complete recipe video on Instagram using our pie crust to make this incredible work of art of a cheesecake.
