Pineapple Upside-Down Cheesecake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the Pineapple Topping:
   • Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
   • Arrange the pineapple rings on top of the sugar mixture. Place a maraschino cherry in the center of each ring if desired. Set aside.
3. Make the Cheesecake Layer:
   • In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
   • Add the eggs, one at a time, mixing well after each addition.
   • Beat in the vanilla extract, sour cream, and pineapple juice until combined. Set aside.
4. Prepare the Cake Layer:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla.
   • Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Assemble the Layers:
   • Pour the cheesecake batter over the arranged pineapple slices in the pan. Gently smooth the surface.
   • Carefully spoon the cake batter over the cheesecake layer, spreading it evenly.
6. Bake: Place the pan on a baking sheet to catch any drips. Bake for 60-70 minutes, or until the cake layer is golden and a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edge of the pan to loosen, then invert the cake onto a serving plate. Carefully remove the pan and parchment paper.
8. Chill: Allow the cake to cool completely, then refrigerate for at least 4 hours or overnight to set the cheesecake layer.

Serving Suggestions:

• Serve chilled or at room temperature.
• Top with whipped cream or extra cherries for garnish.

Enjoy this decadent twist on a classic dessert! Would you like tips on variations or storage? 😊