Pineapple Upside Down Cheesecake

Name: Pineapple Upside Down Cheesecake
Total time: 900 s
Yield: 16 servings
Cuisine: American
Ingredients: 2 tbsp brown sugar; 5 tbsp butter, melted and divided; 20 oz can pineapple slices in juice, well drained; 7 marschino cherries well drained and stems removed; 1 cup graham cracker crumbs; 3/4 cup sugar; 3 tbsp sugar; 3 packages 8 oz. cream cheese, softened; 3/4 cup sour cream; 2 tbsp vanilla; 3 eggs

Kristina @cook_3515722

It is from Kraftfoods.com

Kristina @cook_3515722

It is from Kraftfoods.com

Saved

Ingredients

15 mins

16 servings

2 tbspbrown sugar
5 tbspbutter, melted and divided
20 ozcan pineapple slices in juice, well drained
7marschino cherries well drained and stems removed
1 cupgraham cracker crumbs
3/4 cupsugar
3 tbspsugar
3 packages8 oz. cream cheese, softened
3/4 cupsour cream
2 tbspvanilla
3eggs

Saved

Steps

15 mins

1

heat oven to 325
2

mix brown sugar & 2 tablespoons of butter. pour into 9 inch round pan ( I used a springform) spread evenly over bottom of pan. top with pineapple slices. put cherries and middle of pineapple slices.
3

Mix graham cracker crumbs, 3 tablespoons of sugar and remaining butter until blended. pour over pineapple slices and press down gently.
4

beat cream cheese and 3/4 cup of sugar with mixer until blended. add sour cream and vanilla. mix well. add eggs, one at a time, beating on low speed after each until blended. Pour over crust.
5

bake for 55 minutes to 1 hour or until center is almost set
6

run knife around rim of pan to loosen. cool for 40 minutes. invert cheesecake onto plate, remove pan. refrigerate for 3 hours.