Easy Pineapple Upside-Down Cheesecake Delightful Treat

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 packages (8 oz) cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 can (20 oz) pineapple slices in juice, drained
• 1/2 cup brown sugar
• 1/4 cup maraschino cherries (optional, for decoration)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool slightly.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar and vanilla extract, mixing until well combined.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Pour the cream cheese mixture over the cooled graham cracker crust.
6. In a small bowl, combine the drained pineapple slices and brown sugar, tossing to coat. Arrange the pineapple slices on top of the cheesecake batter in a decorative pattern. If using, place a maraschino cherry in the center of each pineapple slice.
7. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges start to lightly crack.
8. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to allow it to cool gradually.
9. After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up.
10. To serve, carefully remove the sides of the springform pan. Flip the cake upside down onto a serving plate to reveal the beautiful pineapple decorations.