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 calories
carbohydrate: 51 g
cholesterol: 190.7 mg
fat: 43.9 g
fiber: 0.8 g
protein: 10.2 g
saturatedFat: 26.6 g
servingSize: -
sodium: 406.9 mg
sugar: 40.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. 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.

  3. Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl, mix well. Press over pineapple slices.

  4. 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.

  5. Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.

  6. 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.

Recipe Yield

8 servings

Recipe Note

Fruity and creamy! Just oh so delicious!

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