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- Key Ingredients - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 (8 oz) packages 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

Easy Pineapple Upside-Down Cheesecake

Elevate your dessert game with this Easy Pineapple Upside-Down Cheesecake Delightful Treat! This delectable twist on a classic cheesecake combines a creamy filling with sweet, tangy pineapple for a dessert that’s sure to impress. Perfect for any occasion, it’s easy to make and is packed with flavor. Don't miss out on the full recipe and tips to create this showstopper – click through now to explore this delightful treat!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 (8 oz) packages 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
 

Preheat your oven to 350°F (175°C).

    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.

      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.

        Add the eggs one at a time, mixing well after each addition until fully incorporated.

          Pour the cream cheese mixture over the cooled graham cracker crust.

            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.

              Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges start to lightly crack.

                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.

                  After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up.

                    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.

                      Prep Time: 20 minutes | Total Time: 6 hours (including chilling) | Servings: 10-12

                        - Presentation Tips: Slice into wedges and serve chilled. Drizzle with extra pineapple juice or caramel sauce for an elegant touch. Add a dollop of whipped cream on top and garnish with mint leaves for a pop of color.