Name: Pineapple Upside-Down Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 3/4 cup packed brown sugar -; 4 slices canned pineapple (one 8-oz. can) -; 4 maraschino cherries -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup confectioners' sugar -; 2 teaspoons all-purpose flour -; 1 teaspoon vanilla extract -; 1 large egg, room temperature, lightly beaten -; 1/4 cup crushed pineapple, well drained -; Crust: -; 1 tablespoon butter -; 1/3 cup graham cracker crumbs -; 1/4 teaspoon ground cinnamon -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Upside-Down Cheesecake

1. 3/4 cup packed brown sugar -

2. 4 slices canned pineapple (one 8-oz. can) -

3. 4 maraschino cherries -

4. Filling: -

5. 1 package (8 ounces) cream cheese, softened -

6. 1/2 cup confectioners' sugar -

7. 2 teaspoons all-purpose flour -

8. 1 teaspoon vanilla extract -

9. 1 large egg, room temperature, lightly beaten -

10. 1/4 cup crushed pineapple, well drained -

11. Crust: -

12. 1 tablespoon butter -

13. 1/3 cup graham cracker crumbs -

14. 1/4 teaspoon ground cinnamon -

How to cook deliciously - Pineapple Upside-Down Cheesecake

1. Stage

First, sprinkle brown sugar into an 8-inch ovenproof skillet, creating a sweet caramel base. Arrange the pineapple rings over the sugar, placing a maraschino cherry in the center of each pineapple slice. This produces the classic upside-down look and adds fruity sweetness to your cheesecake.

2. Stage

Beat softened cream cheese and confectioners' sugar in a large bowl until smooth. Stir in flour and vanilla extract for a deliciously creamy base. Add the lightly beaten egg, beating it at low speed until blended. Gently fold in crushed pineapple to infuse the filling with tropical flavors.

3. Stage

Spoon the cheesecake filling over the pineapple in the skillet. Bake in a 325°F oven for 35 to 40 minutes. The cheesecake is ready when the edges are set and the center is slightly soft. Transfer the cheesecake to a wire rack and cool for 10 minutes. Loosen the sides from the skillet with a knife and let it cool for an additional hour. Refrigerate overnight, covering once completely cooled.