Pineapple Upside Down Cake Cheesecake
Two classic desserts—pineapple upside-down cake and cheesecake—combine to make the ultimate sweet treat.
Ingredients
- 2 Tbsp Brown Sugar
- 5 Tbsp melted butter divided
- 2 8 oz can of pineapple slices.
- 7 Maraschino cherries
- 1 cup graham cracker crusts
- 3/4 cup granulated sugar
- 3 Tbsp granulated sugar
- 3 8 oz packages of cream cheese
- 3/4 cup sour cream
- 2 tsp vanilla
- 3 eggs
Instructions
- Heat oven to 325ºF.
- Mix brown sugar and 2 tablespoons butter in 9-inch round pan; spread to evenly cover the bottom of the pan. Top with pineapple slices, cutting if necessary to make an even layer. Place cherries in centers of pineapple slices.
- 2 cans pineapple slices in juice, well drained, 8 ounces each
- Mix graham crumbs, 3 tablespoons granulated sugar and remaining butter until blended. Press gently into the tops of pineapple slices.
- Beat cream cheese and remaining granulated sugar with mixer until blended.
- Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
- Bake 55 minutes to 1 hour or until center is almost set.
- Pull out of the oven, and run a knife around the rim of pan to loosen cake; cool 40 minutes. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours.
Notes
Note: For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed. If they aren’t patted dry the graham crackers will be too wet. This will make a gooey mess.