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Air-Fryer Pineapple Upside-Down Cheesecake

TOTAL TIME: Prep: 20 min. Cook: 25 min. + chilling YIELD: 4 servings.
Taking inspiration from my mom's pineapple upside-down cake, I added a cheesecake layer and baked it in an air fryer. So delicious and so easy. —Marilyn McGinnis, Citrus Heights, California

Ingredients

  • 3/4 cup packed brown sugar
  • 4 slices canned pineapple (one 8-oz. can)
  • 4 maraschino cherries
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature, 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

  • 1. Preheat air fryer to 300°. Sprinkle brown sugar into a greased 8-in. cake pan that fits into air fryer. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice.
  • 2. 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.
  • 3. Cook until center is almost set, 20-25 minutes. Cool on a wire rack 10 minutes. Loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • 4. For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir until toasted, 4-6 minutes. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

Nutrition Facts

1 piece: 554 calories, 25g fat (14g saturated fat), 111mg cholesterol, 269mg sodium, 80g carbohydrate (72g sugars, 1g fiber), 6g protein.

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