Pineapple Upside-Down Cheesecake recipe
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Ingredients
- 5 tablespoons butter, melted, divided 2 tablespoons brown sugar 2 (8 ounce) cans pineapple slices, drained well 7 maraschino cherries, drained and stemmed 1 cup graham cracker crumbs 3 tablespoons white sugar 3 (8 ounce) packages cream cheese, softened ¾ cup white sugar ¾ cup sour cream 2 teaspoons vanilla extract 3 eggs
Nutrition Info
- 630.7 caloriescarbohydrate: 51 gcholesterol: 190.7 mgfat: 43.9 gfiber: 0.8 gprotein: 10.2 gsaturatedFat: 26.6 gservingSize: -sodium: 406.9 mgsugar: 40.5 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Upside-Down Cheesecake
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended, spread mixture to evenly cover bottom of pan. Top with pineapple slices, place 1 cherry in the center of each slice.
Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl, mix well. Press over pineapple slices.
Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract, mix well. Add eggs, 1 at a time, mix on low speed after each addition until blended. Pour into cake pan.
Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate, remove pan. Refrigerate for at least 3 hours.