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Method:
Step 1:
Preheat oven to 325°F (165°C).
Step 2:
In a 9-inch pie pan, combine 2 tablespoons melted butter and brown sugar until well mixed. Spread evenly to cover the bottom of the pan.
Step 3:
Place pineapple slices on top of the butter and sugar layer. Place one chopped cherry in the center of each pineapple slice.
Step 4:
In a small bowl, combine graham cracker crumbs, 3 tablespoons melted butter, and 3 teaspoons white sugar. Mix thoroughly. (Note: This step mentions “pineapple slices that have been squeezed” but likely means to drain juice before use.)
Step 5:
In a mixing bowl, beat cream cheese and ¾ cup white sugar until smooth. Add bitter cream (sour cream) and vanilla extract; mix well until fully combined.
Step 6:
Add eggs one at a time, mixing on low speed after each addition until fully incorporated.
Step 7:
Pour the batter over the pineapple layer in the pie pan.
Step 8:
Bake in the preheated oven for 55 minutes to 1 hour, or until the center is almost set.
Step 9:
Run a knife around the inside edge of the pan to loosen the cake. Let it cool completely (about 30 minutes).
Step 10:
Invert the cake onto a serving dish. Refrigerate for at least 3 hours before serving to set fully.
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