A fabulous recipe for an after-dinner treat!

Pineapple Upside-Down Cheesecake

Ingredients

3/4 cup packed brown sugar
4 slices canned pineapple
4 maraschino cherries
Filling:
1 — 8 oz. package cream cheese, softened
1/2 cup confectioners’ sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/4 cup crushed pineapple, well drained
Crust:
1 tablespoon butter
1/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon

Directions

~Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice.

~For filling, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit.

~Bake 35 to 40 minutes (or until center is almost set).

~Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool one hour longer. Refrigerate overnight, covering when completely cooled.

~For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4 to 6 minutes or until toasted. Cool.

~Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

~Makes four servings.