Try this pineapple upside-down cheesecake recipe for a fruity, creamy, oh-so-delicious dessert!
Ingredients
- butter: 5 Tbsp (melted, divided)
- brown sugar: 2 Tbsp
- to 8 canned pineapple slices: 7 piece (drained)
- maraschino cherries, drained and stemmed: 7 piece
- graham cracker crumbs: 1 cup
- white sugar: 3 Tbsp
- cream cheese: 3 packages (8 ounce packages, softened)
- white sugar: 0.75 cup
- sour cream: 0.75 cup
- vanilla extract: 2 tsp
- eggs: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover the bottom of the pan. Top with pineapple slices, then place one cherry into the center of each slice.
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Mix graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons melted butter together in a small bowl until well combined. Press mixture over pineapple slices.
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Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan.
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Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Remove from the oven.
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Run a knife around the inside edge of the pan to loosen. Allow to cool completely, about 30 minutes. Invert onto a serving plate and refrigerate for at least 3 hours before serving.
