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| Pineapple Upside-Down Cheesecake |
"Fruity and creamy! Just oh so delicious!"
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
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 4H55M |
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- 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.
Notes :
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