Pineapple Upside Down Cake Cheesecake

Cheesecake is one of my favorite thing. In fact, anything with cream cheese and sugar is delicious. Pineapple upside down cake isn’t one of my favorite things though. However, when you mix pineapple upside down cake and cheesecake I’m down for it. Brown sugar, pineapple slices, cherries, cheesecake filling, and a graham cracker crust make this cake a delicious combination of a classic pineapple upside cake and cheesecake.

The first time I made this cheesecake was for a birthday party. The birthday girl couldn’t choose between cheesecake and pineapple upside cake. This cake made it where she didn’t have to choose. She truly enjoyed this cake, and everyone who has eaten this cake has as well. This cake creates the allure of a high end decadent dessert, but made at home.

This cheesecake does not require a water bath, but that does not make it any less of a cheesecake. It just makes it easier to bake, and share. Here is how you make this amazing cheesecake.

Here are the ingredients you need:

• 2 tablespoon brown sugar
• 5 tablespoon butter, melted, divided
• 2 cans pineapple slices in juice, well drained, 8 ounces each
• 7 maraschino cherries, well drained, stemmed
• 1 cup graham cracker crumbs
• 3/4 cup plus 3 tablespoons granulated sugar, divided
• 3 package Cream Cheese, softened, 8 ounces
• 3/4 cup sour cream
• 2 teaspoon vanilla
• 3 eggs

INSTRUCTIONS:

1. Heat oven to 325ºF.
2. Mix brown sugar and 2 tablespoons butter in 9-inch round pan; spread to evenly cover the bottom of the pan. Top with pineapple slices, cutting if necessary to make an even layer. Place cherries in centers of pineapple slices.
3. Mix graham crumbs, 3 tablespoons granulated sugar and remaining butter until blended. Press gently into the tops of pineapple slices.
4. Beat cream cheese and remaining granulated sugar with mixer until blended. 
5. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
6. Bake 55 minutes to 1 hour or until center is almost set.
7. Pull out of the oven, and  run a knife around the rim of pan to loosen cake; cool 40 minutes. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours.

Note: For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed. If they aren’t patted dry the graham crackers will be too wet. This will make a gooey mess.