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To make this tasty cheesecake, gather these key items: - 1 cup crushed digestive biscuits - 1/4 cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup sour cream - 1 can (20 oz) sliced pineapple, drained - 1/2 cup brown sugar - 1 teaspoon ground cinnamon

Pineapple Upside-Down Cheesecake

Impress your loved ones with a Pineapple Upside-Down Cheesecake that's both delightful and easy to make! This creamy dessert features a sweet caramelized pineapple topping, perfect for any gathering. From mixing the crust to baking tips, you'll find everything you need to create this showstopper.Click through for all the delicious details!
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Ingredients
  

1 cup crushed digestive biscuits

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

1/4 cup coconut cream (optional for flavor)

1 can (20 oz) sliced pineapple, drained

1/2 cup brown sugar

1 teaspoon ground cinnamon

Maraschino cherries for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust.

      Arrange the Pineapple: In a separate bowl, mix the brown sugar and ground cinnamon. Sprinkle half of this mixture evenly over the biscuit crust. Arrange the drained pineapple slices on top of the sugar, and place a maraschino cherry in the center of each pineapple slice if desired. Sprinkle the remaining brown sugar mixture over the pineapples.

        Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing well after each addition. Add the vanilla extract, eggs one at a time, sour cream, and coconut cream (if using). Mix until smooth and creamy.

          Combine and Pour: Carefully pour the cheesecake filling over the pineapple and sugar mixture, making sure to cover all the pineapples.

            Bake: Place the springform pan in the preheated oven. Bake for 55-65 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

              Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

                Serve: To release the cheesecake from the pan, carefully run a knife around the edges of the springform pan before removing the sides. Invert the cheesecake onto a serving plate, so the pineapple topping is on top.

                  Prep Time: 20 minutes | Total Time: 6 hours 25 minutes | Servings: 10

                    - Presentation Tips: Garnish with toasted coconut flakes and fresh mint leaves for a tropical touch. Serve chilled.