Upside-Down Pineapple Cheesecake: A Tropical Twist on a Classic Dessert

In a skillet, melt the butter over medium heat. Add the brown sugar, and stir until the sugar dissolves and forms a syrup. Add the pineapple slices to the skillet, arranging them evenly.
Cook for about 5-7 minutes, turning the pineapple slices occasionally, until they are caramelized and golden brown. If desired, sprinkle with ground cinnamon for an extra layer of flavor.
Remove the skillet from the heat and stir in the vanilla extract. Set aside to cool slightly.
Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 8-10 minutes until it’s lightly golden. Remove from the oven and set aside to cool.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sour cream and granulated sugar, and continue to beat until combined.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and reserved pineapple juice.
Finally, add the flour and mix until smooth. Be sure not to overmix the batter.
Assemble the Cheesecake:

Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
Carefully arrange the caramelized pineapple slices on top of the cheesecake batter, placing them in a decorative pattern if desired.
Bake the Cheesecake:

Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. If you notice the top is browning too quickly, you can cover it loosely with aluminum foil.
Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or overnight.
Invert and Serve:

Once chilled, carefully remove the cheesecake from the springform pan. Place a serving platter over the top of the cheesecake and gently flip it upside down to release the pineapple topping.
Serve chilled, and enjoy the creamy, tropical layers of this indulgent dessert!
Serving and Storage Tips