Prep: 20 min. Cook: 25 min. + chilling
3/4 cup packed brown sugar4 slices canned pineapple (one 8-oz. can) 4 maraschino cherriesFILLING:1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar2 teaspoons all-purpose flour1 teaspoon vanilla extract1 large egg, room temperature, lightly beaten1/4 cup crushed pineapple, well drainedCRUST:1 tablespoon butter1/3 cup graham cracker crumbs1/4 teaspoon ground cinnamon
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.
1 piece: 554 calories, 25g fat (14g saturated fat), 111mg cholesterol, 269mg sodium, 80g carbohydrate (72g sugars, 1g fiber), 6g protein.