Pineapple Upside-Down Cheesecake (Print Version)
Ingredients:
01 -
½ cup (112g) packed light brown sugar.
02 -
3 tbsp (39g) sugar.
03 -
10 canned pineapple slices.
04 -
24 oz cream cheese.
05 -
1 cup (225g) packed light brown sugar.
06 -
7 tbsp (98g) unsalted butter, melted.
07 -
13 maraschino cherries.
08 -
3 tbsp (24g) all-purpose flour.
09 -
½ cup (115g) sour cream.
10 -
6 tbsp pineapple juice.
11 -
2 tsp vanilla extract.
12 -
3 large eggs.
13 -
1 cup (134g) graham cracker crumbs.
Instructions:
01 -
Preheat oven to 325°F (165°C).
02 -
Mix ½ cup brown sugar and 3 tbsp sugar in the bottom of a 9-inch springform pan.
03 -
Arrange pineapple slices and cherries on top of the sugar mixture.
04 -
Mix graham cracker crumbs with melted butter and press into the pan to form the crust.
05 -
Beat cream cheese and 1 cup brown sugar until smooth.
06 -
Add flour, sour cream, pineapple juice, and vanilla extract. Mix well.
07 -
Add eggs one at a time, mixing on low speed.
08 -
Pour the mixture over the crust.
09 -
Bake for about 1 hour or until center is almost set.
10 -
Cool, then refrigerate for at least 4 hours before serving.