Pineapple Upside-Down Cheesecake

Name: Pineapple Upside-Down Cheesecake
Total time: 290
Yield: 8
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; 0.75 cup white sugar; 0.75 cup sour cream; 2 teaspoons vanilla extract; 3 eggs

Recipe by Christopher from allrecipes.com

Dessert 5 Hr. 50 Mins.

Ingredients

8 servings

•

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
•

0.75 cup white sugar
•

0.75 cup sour cream
•

2 teaspoons vanilla extract
•

3 eggs

Instructions

Preheat the 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 the bottom of the pan. Top with pineapple slices, then place one cherry into the center of each slice.
Mix graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons melted butter together in a small bowl until well combined. Press mixture over pineapple slices.
Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan.
Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour. Remove from the oven.
Run a knife around the inside edge of the pan to loosen. Allow to cool completely, about 30 minutes. Invert onto a serving plate and refrigerate for at least 3 hours before serving.