A creamy pineapple upside-down cheesecake with caramelized pineapple topping and buttery graham crust.

Scale

1/2 cup unsalted butter melted

1 cup packed brown sugar

1 can 20 oz pineapple rings drained

12 maraschino cherries

1 1/2 cups graham cracker crumbs

2 tbsp granulated sugar

6 tbsp unsalted butter melted

32 oz cream cheese softened

1 cup granulated sugar

4 large eggs

1/2 cup sour cream

1 tsp vanilla extract

2 tbsp all purpose flour

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1. Preheat oven to 325°F and add melted butter and brown sugar to springform pan

2. Arrange pineapple rings and cherries in the pan

3. Mix graham cracker crumbs sugar and butter

4. Press crust mixture onto sides of the pan

5. Beat cream cheese until smooth

6. Add sugar and mix until creamy

7. Add eggs one at a time mixing gently

8. Mix sour cream vanilla and flour

9. Pour cheesecake batter over pineapple layer

10. Bake for 60 to 70 minutes

11. Cool cheesecake slowly in oven then refrigerate

12. Flip cheesecake onto serving platter before serving

Use room temperature ingredients for smooth batter

Do not overmix the batter after adding eggs

Chill overnight for best flavor and texture