🍍 Pineapple Upside-Down Cheesecake

Ingredients

For the Topping

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 6–8 pineapple rings (canned, drained)
• Maraschino cherries

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

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Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Prepare the topping
   Pour melted butter into the bottom of the pan and sprinkle brown sugar evenly over it. Arrange pineapple rings on top and place a cherry in the center of each ring.
3. Make the crust
   Mix graham cracker crumbs, sugar, and melted butter. Press firmly over the pineapple layer and slightly up the sides.
4. Prepare the filling
   Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Mix in vanilla and sour cream until smooth.
5. Assemble the cheesecake
   Pour the cheesecake batter gently over the crust.
6. Bake
   Bake for 55–65 minutes until the center is slightly set.
7. Cool and chill
   Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
8. Serve
   Carefully invert the cheesecake onto a serving plate so the caramelized pineapple topping is on top.

✨ Tip: For extra flavor, brush the pineapple with a little pineapple juice mixed with brown sugar before baking for a deeper caramelized taste.