Pineapple Upside-Down Cheesecake
Description
This pineapple upside-down cheesecake recipe is a delicious combination of two classic desserts. The creamy cheesecake pairs well with fruity pineapple.
Ingredients
•
5 tablespoons butter, melted, divided
•
2 tablespoons brown sugar
•
2 (8 ounce) cans pineapple slices, drained well
•
7 maraschino cherries, drained and stemmed
•
1 cup graham cracker crumbs
•
3 tablespoons white sugar
•
3 (8 ounce) packages cream cheese, softened
•
3/4 cup white sugar
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3/4 cup sour cream
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2 teaspoons vanilla extract
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3 eggs
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover the bottom of the pan. Top with pineapple slices, then place one cherry into the center of each slice.
3
Mix graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons melted butter together in a small bowl until well combined. Press mixture over pineapple slices.
4
Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan.
5
Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Remove from the oven.
6
Run a knife around the inside edge of the pan to loosen. Allow to cool completely, about 30 minutes. Invert onto a serving plate and refrigerate for at least 3 hours before serving.