Pineapple Upside Down Cheesecake

I guess I'm really on a sweet kick lately. Maybe because it's so stinkin' hot and humid here in the south right now that nothing HOT sounds fun to eat. So...here is a cheesecake for you! It's a fun twist on a pineapple upsidedown (is that one word or two? Questions like this keep me awake nights.) cake. Light....refreshing and different!! And easy! Did I say how easy it is? It's easy!

Pineapple Upside Down Cheesecake



1 20-ounce can sliced pineapple, drained and juice reserved
1 10-ounce jar of maraschino cherries (you only need 8 cherries)

Cut a round of parchment paper and lay in the bottom of a 9-inch springform pan. Lightly spray with cooking spray. Remove 8 pineapple slices from can and drain well, pressing between layers of paper towels to remove excess juice. Place the slices in the springform pan. Repeat process for cherries then place a cherry in the center of each pineapple ring.

Crust:

2 cups finely ground graham cracker crumbs
¼ cup sugar
1 stick butter, melted

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan on top of pineapple and cherries and pat down into the base and 1-inch up the sides.

Filling:

2 8-ounce blocks cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
dash vanilla
1 8-ounce can crushed pineapple, well drained between layers of paper towels.

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs one at a time and continue to beat slowly until combined. Gradually add the sugar and beat until creamy, for 1 – 2 minutes.

Add the sour cream and vanilla. Add well drained crushed pineapple. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not overbeaten. Pour the filling into the chilled crust-lined pan and smooth top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep water from seeping into the cheesecake. Bake at 325 degrees for 1 hour to 1 hour and 15 minutes. The cheesecake should jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in roasting pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours or overnight. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Place a round of parchment paper on top of cooked cheesecake. Turn cake platter upside down on top of parchment covered cheesecake and flip the whole thing over. Remove bottom of springform pan and the parchment paper that was in the pan to reveal your upside-down cheesecake. Slice into 16 servings with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Serve with pineapple syrup (recipe follows) and whipped cream.

Pineapple syrup:

Juice from the sliced pineapple
Remaining pineapple slices, finely chopped (I use my food processor)
1 cup water
1 cup sugar

Stir all ingredients together on medium-low heat until mixture thickens and boils. Remove from heat and let cool. Spoon over plated cheesecake.



Our cast of characters.....



....and what they look like all mixed up and thrown together. Purdy!!! (I'm not sure where the rest of the pictures for this recipe ran off to. But you all are smart cookies so I know you can make this without all the pictures this time!!)