Air Fryer Pineapple Upside Down Cheesecake Recipes

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
• Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
• Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
• Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
• Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

AIR-FRYER PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• 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., 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., Cook until center is almost set, 20-25 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 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 until toasted, 4-6 minutes. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

HEALTHY AIR FRYER BAKED PINEAPPLE UPSIDE-DOWN OATMEAL

Steps:

• Spray an 8-by-8-inch baking dish without handles with nonstick cooking spray.
• Slice the pineapple into four 1/4-inch-thick rings and cut the remaining pineapple into small dice. Measure out 1/2 cup diced pineapple and set aside, reserving the rest for another use. Sprinkle 2 tablespoons of the brown sugar over the bottom of the prepared baking dish and arrange the pineapple slices in a square in the dish. Place a cherry in the center of each pineapple ring.
• Combine the oats, baking powder and salt in a medium bowl. Whisk together the remaining 1/3 cup brown sugar, milk, melted butter, vanilla extract, almond extract, and eggs in a separate bowl. Pour over the oat mixture and stir to combine. Fold in the chopped pineapple. Spoon the oatmeal mixture over the pineapple rings, spreading to cover. Cook in a 6-quart air fryer at 325 degrees F until puffed and golden brown, 40 to 45 minutes (see Cook's Note).
• Let cool in the baking dish for 5 minutes, then gently loosen the sides with a butter knife and flip the baked oatmeal out onto a cutting board, to reveal the pineapple slices. Let cool for 10 additional minutes before slicing.

AIR-FRYER CHEESECAKE

Steps:

• Preheat air fryer to 325°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan that fits into the air fryer. Chill while preparing filling. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Cook until center is almost set, 25-30 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Cook 15 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.