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To make a delicious Pineapple Upside-Down Cheesecake, you need these key ingredients:

Pineapple Upside-Down Cheesecake

Craving a unique dessert? Try my Pineapple Upside-Down Cheesecake! This delightful treat combines creamy cheesecake and juicy pineapple for an irresistible flavor combination. Perfect for any occasion, it’s easy to make with simple ingredients. Follow my step-by-step guide and learn useful tips to achieve the perfect texture. Click to explore the full recipe and impress your family and friends with this stunning dessert!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup brown sugar, divided

1 can (20 oz) pineapple slices, drained

½ cup maraschino cherries

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon all-purpose flour

1 cup sour cream

Instructions
 

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

    Prepare Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of brown sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

      Arrange Pineapple: Sprinkle the remaining ¾ cup of brown sugar evenly over the crust. Arrange the drained pineapple slices over the brown sugar, and place a maraschino cherry in the center of each slice. Set aside.

        Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the vanilla extract, and mix until well incorporated.

          Incorporate Eggs: Add the eggs, one at a time, mixing well after each addition. Finally, add the flour and sour cream, mixing until fully combined and the mixture is smooth.

            Pour Filling: Carefully pour the cheesecake filling over the pineapple slices and crust in the springform pan. Smooth the top with a spatula.

              Bake: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.

                Cool: Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

                  Chill: Remove the cheesecake from the oven, cover it with plastic wrap, and chill in the refrigerator for at least 4 hours, preferably overnight.

                    Invert and Serve: To serve, run a knife around the edge of the springform pan before removing the sides. Invert the cheesecake onto a large serving plate, allowing the pineapple topping to be on top.

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

                        - Presentation Tips: Drizzle some additional caramel sauce over the cheesecake and garnish with fresh mint leaves for a pop of color when serving.