PINEAPPLE UPSIDE DOWN CHEESECAKE

Welcome to the world of heavenly desserts! In this article, we’ll explore the steps to create a mouthwatering Pineapple Upside Down Cheesecake. This delightful treat combines the richness of cream cheese with the tropical sweetness of pineapple slices. Get ready to embark on a culinary journey that will leave your taste buds craving for more.Ingredients:
INGREDIENTS MEASUREMENTS
Melted butter 5 Tbsp.
Brown sugar 2 Tbsp.
Pineapple slices (8-ounces cans) 2 Cans
Maraschino cherries, chopped 7
Graham crackers 1 Cup
White sugar 3 Tbsp.
Smooth cream cheese 3 tubs (8-ounces each)
White sugar 3/4 Cup
Bitter cream 3/4 Cup
Vanilla extract 2 Tsp.
Whole eggs Three
Instructions:
Preheat the Oven
Turn on the oven and preheat it to 325°F.
Prepare the Pie Pan
Use a 9-inch pie pan and combine 2 tablespoons of brown sugar and butter. Mix and spread it under the bottom of the pie pan.
Arrange Pineapple Slices
Place pineapple slices over the butter-sugar mixture and add a cherry in the center of each pineapple slice.
Prepare Graham Cracker Mixture
In a baking dish, combine 3 tablespoons of white sugar, 3 tablespoons of butter, and graham crackers. Ensure pineapple slices are squeezed thoroughly.
Mix Cream Cheese Mixture
In a mixing bowl, combine 3/4 cup of white sugar and cream cheese. Add cream and vanilla essence. Mix until well combined.
Add Eggs
Add whole eggs one at a time, mixing at low speed. Continue mixing until fully combined.
Fill the Cake Mold
Place the cake batter into the pie tin.
Bake
Put the mixture in the oven and bake until the center is almost fully done, approximately one hour.
Cool the Cake
Take the cake out, run a knife along the inner part of the pan, and let it sit to cool in the oven for 30 minutes.
Serve
Take the pan out of the oven, turn it upside down on a serving dish, and carefully place it for serving.
Chill (Optional)
For optimal results, refrigerate the cake for up to 3 hours before serving to ensure it holds its shape.