Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- For the topping:
- 1 tablespoon unsalted butter
- 1/2 cup packed brown sugar
- 1 (20-ounce) can pineapple rings, drained (reserve 1/4 cup juice)
- Maraschino cherries, optional
- For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 large eggs
Instructions:
- Make the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Make the topping: In a small saucepan, melt butter over medium heat. Stir in brown sugar until melted and smooth. Pour the mixture into the prepared crust. Arrange pineapple rings on top, overlapping slightly. Top each ring with a maraschino cherry, if desired.
- Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Gradually add granulated sugar, beating until combined. Beat in flour and vanilla extract. Reduce speed to low and beat in sour cream. Add eggs one at a time, beating until just combined after each addition.
- Bake: Pour the filling over the pineapple rings. Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
- Cool: Turn off the oven and leave the cheesecake inside for 1 hour to cool slightly. Then, refrigerate for at least 4 hours, or overnight, before inverting.
- Invert: Run a knife around the edge of the springform pan to loosen the cheesecake. Invert a large plate over the pan. Carefully flip the cheesecake onto the plate.
- Serve: Serve immediately or refrigerate until ready to serve.
Tips:
- For a richer flavor, use a combination of cream cheese and mascarpone cheese.
- To prevent the crust from getting soggy, wrap the bottom of the springform pan with foil before baking.
- For a more intense pineapple flavor, use fresh pineapple instead of canned.
- This cheesecake can be made ahead of time and refrigerated for up to 2 days.
Enjoy your delicious Pineapple Upside-Down Cheesecake!