Pineapple Upside-Down Cheesecake

We are suckers for a good pineapple upside down cake and this just might be our favorite version yet. The creamy cheesecake layer makes the cake perfectly decadent and the two just simply belong together.

INGREDIENTS:

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

DIRECTIONS:

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

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.

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

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.

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 …