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The main ingredients bring this dessert to life. You need crushed graham crackers, which give a nice crunch. A creamy filling requires cream cheese, eggs, and sugar. The key flavor comes from crushed pineapple, adding sweetness and moisture.

Pineapple Upside-Down Cheesecakes

Celebrate summer with a delightful Pineapple Upside-Down Cheesecake, the perfect dessert for any gathering! This tasty treat combines a creamy cheesecake filling with sweet pineapple and a crunchy graham cracker crust. In our blog post, you'll find easy steps, essential ingredients, and fun variations to customize your cheesecake. Don't miss out on impressing your friends and family—click through for the full recipe and create your own delicious masterpiece!
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Ingredients
  

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

2 cups cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, drained

½ cup brown sugar

½ teaspoon ground cinnamon

Maraschino cherries for garnish (optional)

Instructions
 

Preheat your oven to 325°F (160°C).

    In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated and slightly damp.

      Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then set aside to cool.

        In a large bowl, using an electric mixer, beat the cream cheese until smooth and creamy.

          Gradually add the granulated sugar, continuing to beat until well incorporated. Mix in the vanilla extract.

            Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

              Gently fold in the crushed pineapple, taking care to avoid breaking the pineapple pieces too much.

                In a separate small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the cooled crust in the springform pan.

                  Carefully pour the cheesecake batter over the brown sugar mixture, smoothing the top with a spatula.

                    Bake in the oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.

                      Once baked, turn off the oven and crack the door. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.

                        After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.

                          Before serving, carefully run a knife around the edges of the cheesecake to loosen it from the pan, then remove the sides of the springform pan.

                            For a decorative touch, place maraschino cherries on top of the cheesecake for garnish.

                              Prep Time, Total Time, Servings: 30 mins | 6 hours | 8 servings

                                - Presentation Tips: Slice the cheesecake into wedges and serve on individual plates. Drizzle with extra pineapple juice and add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat!