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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 1/2 cup brown sugar - 1 can (20 oz) pineapple slices in juice, drained - 1/2 cup maraschino cherries, drained - 16 oz cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup sour cream - 1 tablespoon lemon juice - 1/4 teaspoon salt

Pineapple Upside-Down Cheesecake

Indulge in a tropical treat with this Pineapple Upside-Down Cheesecake recipe! This delightful dessert combines a creamy cheesecake with a sweet pineapple topping that's sure to impress. Follow our easy step-by-step guide to create a stunning dish that will wow your friends and family at any gathering. Don't miss out on this deliciously unique recipe—click through to explore the full instructions and tips to make your cheesecake perfect!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1 can (20 oz) pineapple slices in juice, drained

1/2 cup maraschino cherries, drained

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

1 tablespoon lemon juice

1/4 teaspoon salt

Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

    Create the topping: Sprinkle the brown sugar evenly over the crust. Arrange the pineapple slices on top of the brown sugar, making sure to fill in any gaps. Place a maraschino cherry in the center of each pineapple slice for a pop of color.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and beat until well combined. Incorporate the vanilla extract, eggs (one at a time), sour cream, lemon juice, and salt, mixing until the mixture is creamy and homogenous.

        Combine cheesecake and topping: Carefully pour the cheesecake filling over the pineapple topping in the springform pan, gently spreading it to reach the edges without disturbing the arranged fruit.

          Bake the cheesecake: Preheat the oven to 325°F (160°C). Bake the cheesecake in the preheated oven for about 55-60 minutes or until the center slightly jiggles but is set.

            Cool and chill: Once baked, turn off the oven and leave the cheesecake inside for an additional hour to prevent cracking. Remove it from the oven and let it cool at room temperature for another hour, then cover and refrigerate for at least 4 hours or overnight.

              Serve: To release the cheesecake, carefully remove the sides of the springform pan. Invert onto a plate, so the pineapple topping is facing up. Slice into wedges and serve chilled.

                Prep Time: 30 minutes | Total Time: 6 hours (includes chilling time) | Servings: 10-12

                  - Presentation Tips: Garnish with fresh mint leaves and additional slices of pineapple for an elegant touch before serving.