Pineapple Upside-Down Cheesecake

By ozzie

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 Family Dollar — $2.50 thru 12/07
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 tsp. vanilla
• 3 eggs

Details

Servings 16
Preparation time 15mins
Cooking time 310mins
Adapted from kraftrecipes.com

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.