Pineapple Upside Down Cheesecake

Going with the theme of combo desserts the past 6 months, 

for Easter I took the pineapple upside down cake Ian has 

been requesting, and combined it with cheesecake.

I saw them sitting side by side in a store refrigerator space,

and thought "Why not?". I went back to two old cookbooks.

First of all, my mom's 1950s cookbook:

This is the only one I ever remember her cooking from.

The food photography is definitely dated!

The recipe has spatters over it, so that's always a good sign.

I did the bottom part (which becomes the top) in my mom's old cast iron skillet.

Next I turned to the cookbook we got for a wedding present in 1982.

Scott, Kyle and Ian have all made this recipe

with a graham cracker crust, and without the sour cream topping.

Check out Scott's penciled notes.

I put this over the pineapple 'bottoming',

and topped it with graham cracker crumbs and butter.

Scott helped me turn it over. It was tasty!

The only difference I would made would be to add the butter

and brown sugar mix as a drizzle after the cake is done.

It was in hard—but yummy—pieces.