Pineapple Upside-Down Cheesecake

INGREDIENTS:

To make Pineapple Upside-Down Cheesecake, you’ll need:

For the Pineapple Topping:

1/4 cup unsalted butter

1/2 cup brown sugar

1 can (20 oz) pineapple slices, drained

Maraschino cherries (optional)

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

2 tablespoons all-purpose flour

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

DIRECTIONS:

Step 1: Prepare the Pineapple Topping

In a saucepan, melt the butter over medium heat.

Add the brown sugar and stir until dissolved and bubbly.

Pour the caramel sauce into the bottom of a greased 9-inch springform pan.

Arrange the pineapple slices on top of the caramel sauce, and place a maraschino cherry in the center of each pineapple slice, if desired.

Step 2: Make the Cheesecake Filling

Preheat the oven to 325°F (160°C).

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract, sour cream, heavy cream, and flour until well combined and smooth.

Step 3: Prepare the Crust

In a separate bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of the prepared springform pan, on top of the pineapple topping.

Step 4: Assemble and Bake the Cheesecake

Pour the cheesecake filling over the crust in the springform pan.

Smooth the top with a spatula.

Place the springform pan on a baking sheet to catch any drips.

Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly …