Pineapple Upside-Down Cheesecake

This recipe takes a classic upside-down pineapple treat and turns it into a cheesecake; the creamy texture pairs well with the juicy fruits.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 631 Calories

Ingredients

• 2 teaspoons vanilla extract
• 3 eggs
• 2 tablespoons brown sugar
• 3 tablespoons white sugar
• 1 cup graham cracker crumbs
• 3 (8 ounce) packages cream cheese, softened
• 5 tablespoons butter, melted, divided
• 2 (8 ounce) cans pineapple slices, drained well
• 7 maraschino cherries, drained and stemmed
• 0.75 cup white sugar
• 0.75 cup sour cream

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.

Step 3

Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.

Step 4

Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.

Step 5

Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.

Step 6

Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.