Pineapple Upside-Down Cheesecake Recipe: A Tropical Twist on a Classic Dessert

Ingredients

• 5 Tbsp. melted butter
• 2 Tbsp. brown sugar
• 2 cans (8 oz each) pineapple slices
• 7 maraschino cherries, chopped
• 1 cup graham cracker crumbs
• 3 Tbsp. white sugar (for crust)
• 24 oz (3 tubs) cream cheese, softened
• 3/4 cup white sugar (for filling)
• 3/4 cup sour cream
• 2 tsp. vanilla extract
• 3 large eggs

Preparation

Preheat your oven to 325°F (165°C). In a 9-inch pie dish, combine 2 Tbsp. melted butter and brown sugar, spreading the mixture evenly across the bottom. Arrange pineapple slices on top and place a maraschino cherry in the center of each slice.

In a mixing bowl, combine graham cracker crumbs, 3 Tbsp. white sugar, and 3 Tbsp. melted butter for the crust. Press the mixture firmly over the pineapple layer.

For the cheesecake filling, beat softened cream cheese and 3/4 cup white sugar until smooth. Mix in sour cream and vanilla extract. Add eggs one at a time, blending well after each addition. Pour the batter over the crust.

Bake for 55-60 minutes or until the center is almost set. Let the cheesecake cool in the pan for 30 minutes, then refrigerate for at least 3 hours before serving. Enjoy this tropical, creamy delight!