Pineapple Upside-Down Cheesecake

By srumbel

Two classic desserts—pineapple upside-down cake and cheesecake—combine to make the ultimate sweet treat.
from kraftrecipes.com

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 BREAKSTONE'S or KNUDSEN Sour Cream
• 2 tsp. vanilla
• 3 eggs
• This came out perfect when I made it! If you don't want crust to be wet then dry the pineapples a bit ahead of time and it will hold up better.

Details

Servings 16
Preparation time 15mins
Cooking time 295mins

Preparation

Step 1

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.