Pineapple Upside Down Cheesecake


5 Tbsp.Of melted butter.

2 Tbsp.Of brown sugar.

2 Cans. Of pineapple slices, I used the 8-ounces cans.

7 maraschino cherries, chopped.

1 Cup.Of graham crackers.

3 Tbsp.Of white sugar.

Smooth cream cheese, I used three tubs of 8-ounces.

3/4 Cup.Of white sugar.

3/4 Cup.Of bitter cream.

2 Tsp.Of vanilla extract.

three whole eggs.


Step 1:

First, you need to heat the oven to 325 degrees Fahrenheit (165 degrees Celsius).

Step 2:

In a 9-inch pie pan, combine 2 tablespoons of butter and brown sugar until well combined; spread the mixture gently to cover the bottom of the pan.

Step 3:

Place pineapple slices on top of the ice cream. Using a cherry, place one in the center of each piece of bread.

Step 4:

In a small mixing dish, combine the graham crackers, three teaspoons white sugar, and three tablespoons butter; thoroughly combine. Pineapple slices that have been squeezed.

Step 5:

In a mixing basin, whisk together the cream cheese and three-quarter cup white sugar until well combined. Add the bitter cream and vanilla essence and mix well. Make sure to thoroughly mix everything.

Step 6:

Add the eggs one at a time, mixing at low speed after each addition until everything is well combined, and now you need to pour your batter into the cake mold.

Step 7:

Bake in the preheated oven until the center is almost done, about 55 minutes to an hour.

Step 8:

To remove the cake from the pan, run a knife down the interior edge of the pan. Allow it to cool fully, which should take about 30 minutes.

Step 9:

Remove the pan from the oven and turn it over onto a serving dish, and of course, put it in the refrigerator for at least three hours before serving.