All Recipes

Pineapple Upside-Down Cheesecake

Prep

0-15 mins

Total

4 HRS 55 MIN

Servings

16 Servings

Ingredients

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

sour cream

2 tsp

vanilla

3 

eggs

Instructions

Step 1

Heat oven to 325ºF.

Step 2

Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; 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.

Step 3

Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.

Step 4

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.

Step 5

Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.

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