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- 2 (8 oz) packages cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 cup sour cream - 1 cup graham cracker crumbs - ½ cup unsalted butter, melted - ⅓ cup brown sugar - 1 can (20 oz) pineapple slices in syrup, drained - ½ cup maraschino cherries

Pineapple Upside-Down Cheesecake

Indulge in a tropical delight with this Pineapple Upside-Down Cheesecake! This simple dessert recipe combines creamy cheesecake with sweet pineapple and cherries for a stunning, delicious treat. Perfect for any occasion, it features easy-to-follow steps and accessible ingredients, ensuring you can impress your guests in no time. Ready to elevate your dessert game?
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Ingredients
  

1 cup graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup brown sugar

1 can (20 oz) pineapple slices in syrup, drained

½ cup maraschino cherries

2 (8 oz) packages cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

Instructions
 

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

    Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar. Mix until crumbly and press the mixture into the bottom of a 9-inch springform pan to form an even layer.

      Layer the Pineapple: Sprinkle the remaining brown sugar over the crust. Arrange pineapple slices on top of the brown sugar, placing a maraschino cherry in the center of each slice.

        Make the Cheesecake Batter: In another large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing well.

          Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Finally, gently fold in the sour cream until just combined.

            Pour the Batter: Carefully pour the cheesecake batter over the pineapple layer in the springform pan, spreading it evenly.

              Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until the edges are set, but the center still slightly jiggles.

                Cool and Chill: Once baked, turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour. Then refrigerate for at least 4 hours or overnight for best results.

                  Invert the Cheesecake: To serve, run a knife around the edge of the springform pan to loosen the sides. Open the pan and carefully invert the cheesecake onto a serving plate, allowing the pineapple topping to rest on top.

                    Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12

                      - Presentation Tips: Garnish with fresh mint leaves and additional maraschino cherries around the base for a pop of color. Serve chilled for a refreshing treat!