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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 1 (8 oz) package cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup sour cream - 2 large eggs - 1/4 cup crushed pineapple, drained - 1/4 cup pineapple rings (canned or fresh) - Maraschino cherries for garnish (optional)

Pineapple Upside-Down Cheesecake

Satisfy your sweet tooth with this irresistible Pineapple Upside-Down Cheesecake recipe! Experience the creamy goodness of cheesecake paired with the tropical flavor of pineapple for a dessert that's both elegant and simple to make. Whether you're an experienced baker or just starting out, this step-by-step guide ensures you'll impress everyone at the table. Dive into the recipe and create this delightful treat today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup sour cream

2 large eggs

1/4 cup crushed pineapple, drained

1/4 cup pineapple rings (canned or fresh)

Maraschino cherries for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch round springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool.

      Prepare the Topping: In the same pan, arrange the pineapple rings in a circular pattern on top of the crust. Place a cherry in the center of each pineapple ring for a pop of color and flavor.

        Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue to beat until fluffy. Mix in the vanilla extract and sour cream until well combined.

          Add Eggs and Pineapple: Incorporate the eggs one at a time, mixing until just combined after each addition. Then gently fold in the crushed pineapple with a spatula, ensuring that it’s evenly distributed through the batter.

            Combine and Bake: Pour the cheesecake batter over the arranged pineapple and crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55-60 minutes or until the edges are set but the center is slightly jiggly.

              Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking. Afterward, remove it and let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.

                Serve: When ready to serve, carefully run a knife around the edge of the springform pan to release the cheesecake. Remove the sides of the springform pan. For a dazzling presentation, you can flip the cheesecake upside down to showcase the pineapples and cherries on top!

                  Prep Time: 20 minutes | Total Time: 5 hours (includes chill time) | Servings: 8-10

                    - Presentation Tips: Serve each slice chilled, topped with extra pineapple pieces or whipped cream for a tropical touch. Drizzle some caramel sauce around the plate for added sweetness!