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Desserts

Pineapple Upside-Down Cheesecake

Pineapple Upside-Down Cheesecake recipe
photo by:kraft
Two classic desserts—pineapple upside-down cake and cheesecake—combine to make the ultimate sweet treat.
time
prep:
15 min
total:
4 hr 55 min
servings
total:
16 servings

What You Need

2
Tbsp.  brown sugar
5
Tbsp.  butter, melted, divided
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) PHILADELPHIA Cream Cheese, softened
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
tsp.  vanilla
3
 eggs

Make It

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.

Kraft Kitchens Tips

Note
If using a dark baking pan, reduce oven temperature to 300ºF.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed.
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