Indulge in the perfect blend of sweet and creamy with this Pineapple Upside-Down Cheesecake recipe.

This recipe combines the iconic flavors of pineapple upside-down cake with the creamy richness of cheesecake, creating a dessert that is sure to be a hit at any gathering. The sweet pineapple topping pairs perfectly with the decadent cheesecake layer, making it a show-stopping treat.

Ingredients

• 1 can (20 oz) of sliced pineapple
• 1/4 cup of unsalted butter
• 1/2 cup of brown sugar
• 1 cup of graham cracker crumbs
• 24 oz of cream cheese, softened
• 1 cup of granulated sugar
• 3 eggs
• 1 tsp of vanilla extract
• 1/4 cup of sour cream

Directions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Melt the butter in a saucepan over medium heat, then add the brown sugar and stir until smooth.
3. Pour the butter-sugar mixture into the prepared pan, spreading it evenly over the bottom.
4. Arrange the pineapple slices on top of the sugar mixture in a single layer.
5. In a bowl, mix the graham cracker crumbs and 2 tbsp of melted butter, then press the mixture onto the pineapple slices.
6. In a large bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, then mix in the vanilla and sour cream.
7. Pour the cream cheese mixture over the pineapple slices in the pan.
8. Bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center.
9. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
10. To serve, run a knife around the edges of the cheesecake and remove the pan. Invert the cheesecake onto a serving plate, so the pineapple layer is on top.

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