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- 2 (8 oz) packages cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1 cup sour cream - 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/3 cup brown sugar - 1 can (20 oz) pineapple slices in syrup, drained - 1/2 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? Click through to explore the full recipe and taste the joy in every bite!
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Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/3 cup brown sugar

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

1/2 cup maraschino cherries

2 (8 oz) packages cream cheese, softened

1/2 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!