Pineapple Upside-Down Cheesecake Recipe

Name: Pineapple Upside-Down Cheesecake
Prep time: 30 min
Cook time: 4 h 25 min
Total time: 4 h 55 min
Yield: 8 servings
Ingredients: 5 tablespoons butter, melted, divided; 2 tablespoons brown sugar; 2 (8 ounce) cans pineapple slices, drained well; 7 maraschino cherries, drained and stemmed; 1 cup graham cracker crumbs; 3 tablespoons white sugar; 3 (8 ounce) packages cream cheese, softened; 3/4 cup white sugar; 3/4 cup sour cream; 2 teaspoons vanilla extract; 3 eggs

Ingredients

5 tablespoons butter, melted, divided
2 tablespoons brown sugar
2 (8 ounce) cans pineapple slices, drained well
7 maraschino cherries, drained and stemmed
1 cup graham cracker crumbs
3 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3/4 cup sour cream
2 teaspoons vanilla extract
3 eggs

	PREP TIME 30m	COOK TIME 4h25m	TOTAL TIME 4h55m
YIELD 8 servings

Instructions

Preheat oven to 325 degrees F (165 degrees C).
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.
Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
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.
Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
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.