Pineapple Upside-Down Cheesecake Tasty Dessert Delight

Ingredients

• 1 cup graham cracker crumbs
• 1 4 cup unsalted butter, melted
• 1 4 cup brown sugar
• 1 can (8 oz) sliced pineapple in juice, drained
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 large eggs
• 1 4 teaspoon salt
• 0 optional maraschino cherries for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until well combined.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust.
4. Arrange the drained pineapple slices evenly on top of the crust, and place a maraschino cherry in the center of each pineapple ring if desired.
5. In another large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until combined.
6. Stir in the vanilla extract and sour cream, mixing again until smooth.
7. Add the eggs one at a time, beating on low speed after each addition. Sprinkle in the salt and mix until just combined; be careful not to overmix.
8. Pour the cheesecake batter over the pineapple layer in the springform pan, spreading it evenly.
9. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
10. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
11. Once cooled, refrigerate for at least 4 hours or overnight for the best set.
12. To serve, carefully remove the sides of the springform pan. Invert the cheesecake onto a serving platter, allowing the pineapple topping to be on top.