2 cans (8 oz. each) pineapple slices in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. granulated sugar, divided
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup Sour Cream
2 tsp. vanilla
3 eggs
Instructions
HEAT oven to 325ºF.
MIX brown sugar and 2 Tbsp. butter in 9-inch round
pan; spread to evenly cover bottom of pan. Top with
pineapple slices, cutting if necessary to make even
layer. Place cherries in centers of pineapple slices.
MIX graham crumbs, 3 Tbsp. granulated sugar and
remaining butter until blended. Press gently into 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 min. to 1 hour or until center is almost set.
Run knife around rim of pan to loosen cake; cool 40
min. Invert cheesecake onto plate; remove pan.
Refrigerate cheesecake 3 hours.
Originally Submitted
1/27/2015
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