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To make a great Pineapple Upside-Down Cheesecake, you need a few key ingredients. First, you need graham cracker crumbs for the crust. They bring a nice crunch and sweetness. You will also need unsalted butter, which binds the crumbs together. Brown sugar adds a rich flavor to the crust.

Pineapple Upside-Down Cheesecakes

Indulge in the delightful taste of Pineapple Upside-Down Cheesecakes that is sure to impress at your next gathering! This creamy and rich dessert offers a fun twist on the classic, combining a crunchy crust with the sweet, tropical flavors of crushed pineapple and the smoothness of cream cheese. Discover easy step-by-step instructions, key ingredients, and creative variations to elevate your baking. Click through to explore the full recipe and start making this irresistible treat today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, drained

1/2 cup chopped pecans (optional)

Maraschino cherries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until well combined. Press the mixture into the bottom of individual tart pans or a 9-inch springform pan to form the crust. Bake for 8-10 minutes until lightly golden, then cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until creamy.

        Add Eggs: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.

          Mix in Pineapple: Gently fold in the crushed pineapple and chopped pecans, ensuring they are evenly distributed throughout the batter.

            Fill and Bake: Pour the cheesecake batter into the cooled crust(s). Bake in the preheated oven for 25-30 minutes until set but still slightly jiggly in the center. Remove and let cool at room temperature for about 1 hour.

              Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours to set fully.

                Serve: Once chilled, garnish each cheesecake with a slice of pineapple and a maraschino cherry on top before serving.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 6-8