Pineapple Upside-Down Cheesecake

Ingredients :
  • 5 Tbsp. of melted butter.
  • 2 Tbsp. of brown sugar.
  • 2 Cans. of pineapple slices, I used the 8-ounces cans.
  • 7 maraschino cherries, chopped.
  • 1 Cup. of graham crackers.
  • 3 Tbsp. of white sugar.
  • Smooth cream cheese, I used three tubs of 8-ounces.
  • 3/4 Cup. of white sugar.
  • 3/4 Cup. of bitter cream.
  • 2 Tsp. of vanilla extract.
  • three whole eggs.
 1: First, you need to heat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
 2: In a 9-inch pie pan, combine 2 tablespoons of butter and brown sugar until well combined; spread the mixture gently to cover the bottom of the pan.
 3: Place pineapple slices on top of the ice cream. Using a cherry, place one in the center of each piece of bread.
 4: In a small mixing dish, combine the graham crackers, three teaspoons white sugar, and three tablespoons butter; thoroughly combine. Pineapple slices that have been squeezed.
 5: In a mixing basin, whisk together the cream cheese and three-quarter cup white sugar until well combined. Add the bitter cream and vanilla essence and mix well. Make sure to thoroughly mix everything.
 6: Add the eggs one at a time, mixing at low speed after each addition until everything is well combined, and now you need to pour your batter into the cake mold.
7: Bake in the preheated oven until the center is almost done, about 55 minutes to an hour.
 8: To remove the cake from the pan, run a knife down the interior edge of the pan. Allow it to cool fully, which should take about 30 minutes.
9: Remove the pan from the oven and turn it over onto a serving dish, and of course, put it in the refrigerator for at least three hours before serving.

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