Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE

Cheesecake Ingredients
Filling ingredients for Cheesecake (see recipe below)

3 tablespoons maraschino cherry juice

    For Pineapple Upside-Down Cake

    2 2/3 cups all-purpose flour
    6 tablespoons cornstarch
    1 cup butter, softened, plus 1/2 cup, melted
    2 1/4 cups sugar
    5 large eggs
    2 teaspoons vanilla
    2 tablespoons Malibu coconut or pineapple rum
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 1/4 cups buttermilk
    1 1/2 cups firmly packed brown sugar
    Two 20-ounce cans pineapple slices in juice, drained well

      Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

      Make the Cheesecake Filling
        • Make the cheesecake filling as directed below.
        • Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
        • Cook the cheesecake according to the directions outlined in the original recipe.
        • Cover and place in the refrigerator to cool for 4 hours so.
          Make the Pineapple Upside-Down Cake
            • Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
            • In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
            • Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
            • Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
            • Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.
              Assembling the Cake
                • Place one layer of pineapple upside-down cake on a serving platter.
                • Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
                • Cut cheesecake into slices and serve garnished with fresh whipped cream.

                  Original Cheesecake Factory Cheesecake Ingredients

                  2 pounds full-fat cream cheese, warmed to room temperature
                  1 1/4 cups sugar
                  1 cup sour cream, warmed to room temperature
                  1/4 cup all-purpose flour
                  5 eggs
                  1 tablespoon vanilla extract
                  1 tablespoon lemon juice
                    • Heat the oven to 475 degrees
                    • Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
                    • In a large bowl, mix the graham crackers, nuts, and cinnamon.
                    • Slowly pour in the butter. Mix with hands to distribute butter evenly.
                    • Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
                    • In a large bowl, beat the cream cheese with an electric mixer on low speed.
                    • Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
                    • When mixture is blended, pour it into the springform pan.
                    • Place the cheesecake pan into the water bath in the oven. 
                    CARAMEL SAUCE

                    1/2 cup heavy cream
                    4 tablespoons butter, softened
                    2 tablespoons light corn syrup
                    3/4 cup sugar
                    2+ tablespoons water

                    • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
                    • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
                    • Remove from the heat and carefully fold in the cream mixture.
                    • Cook over medium heat stirring frequently until caramel is bubbling.
                    • Serve warm.
                    • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
                    • Microwave20-30 seconds to soften refrigerated caramel before serving.