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- 1 can (20 oz) sliced pineapple rings, drained - 1/2 cup brown sugar - 1/4 cup unsalted butter, melted - 1/4 teaspoon ground cinnamon - Maraschino cherries for garnish (optional)

Pineapple Upside-Down Cheesecake

Discover the delightful combination of flavors in this Pineapple Upside-Down Cheesecake! This easy recipe features juicy pineapple, a creamy filling, and a buttery crust that will leave your taste buds dancing. Perfect for impressing friends and family, I’ll guide you through simple steps and tips to create this stunning dessert. Don’t miss out on this delicious treat—click to explore the full recipe and enjoy baking your own masterpiece!
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Ingredients
  

For the Pineapple Topping:

1 can (20 oz) sliced pineapple rings, drained

1/2 cup brown sugar

1/4 cup unsalted butter, melted

1/4 teaspoon ground cinnamon

Maraschino cherries for garnish (optional)

For the Cheesecake:

1 1/2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon lemon juice

1/4 cup all-purpose flour

For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/3 cup unsalted butter, melted

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pineapple Topping:

      - In a bowl, combine the melted butter, brown sugar, and cinnamon. Mix until well combined.

        - Pour the mixture into the bottom of a 9-inch springform pan, spreading it evenly.

          - Arrange the pineapple rings on top, and place a maraschino cherry in the center of each ring if using. Set aside.

            Make the Crust:

              - In another bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.

                - Press the mixture firmly into the bottom of the springform pan over the pineapple topping. Bake for 8 minutes, then remove from the oven and let it cool slightly.

                  Prepare the Cheesecake Filling:

                    - In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.

                      - Gradually add the granulated sugar, and mix until well combined.

                        - Add the eggs one at a time, mixing well after each addition.

                          - Mix in the sour cream, lemon juice, and flour until fully incorporated and smooth.

                            Assemble and Bake:

                              - Carefully pour the cheesecake filling over the prepared crust and pineapple topping in the springform pan.

                                - Bake in the preheated oven for about 55-65 minutes, or until the center is set and only slightly jiggly.

                                  - Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about an hour. This helps prevent cracks in the surface.

                                    Chill the Cheesecake:

                                      - After cooling, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, but preferably overnight, to set.

                                        Invert and Serve:

                                          - Once chilled, run a knife around the edge of the pan, then gently release the springform pan.

                                            - Place a serving plate on top of the cheesecake and invert it, removing the base. The pineapple topping should now be on top.

                                              - Slice and serve chilled, adding extra cherries on top if desired.

                                                Prep Time: 30 minutes | Total Time: 8 hours (including chilling) | Servings: 12