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- Key Ingredients for the Cheesecake - 1 cup graham cracker crumbs - 5 tablespoons unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy cream - 1 can (20 oz) pineapple slices in juice, drained - ½ cup brown sugar

Easy Pineapple Upside-Down Cheesecake

Indulge in the sweet and creamy goodness of Easy Pineapple Upside-Down Cheesecake Delight! This simple recipe blends the classic taste of pineapple upside-down cake with rich cheesecake, making it a crowd-pleaser for any occasion. With straightforward steps and easy-to-find ingredients, you'll create a stunning dessert that’s sure to impress. Dive in now and discover the full recipe to start baking this delightful treat!
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Ingredients
  

1 cup graham cracker crumbs

5 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

1 can (20 oz) pineapple slices in juice, drained

½ cup brown sugar

Maraschino cherries for garnish (optional)

Instructions
 

Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.

    Layer the Pineapple: Arrange the drained pineapple slices evenly over the crust, and sprinkle the brown sugar over the pineapples. If desired, place a maraschino cherry in the center of each pineapple ring for a pop of color.

      Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

        Incorporate Whipped Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

          Assemble the Cheesecake: Pour the cheesecake filling over the pineapple layer, smoothing the top with a spatula.

            Chill: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, until the cheesecake is firm.

              Serve: Once set, run a knife around the edge of the pan, then carefully remove the springform sides. To serve, gently flip the cheesecake upside down onto a serving platter so the pineapples are on top.

                Decorate: Optionally, garnish with additional whipped cream or cherries before slicing.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 10

                    - Presentation Tips: Slice into wedges and serve chilled. For added flair, drizzle some caramel sauce over the top before serving.