Pineapple Upside-Down Cheesecake
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
746
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).