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Pineapple Upside-Down Cheesecake

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"Fruity and creamy! Just oh so delicious!"
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Ingredients

4 h 55 m servings 631 cals
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 631 calories; 43.9 g fat; 51 g carbohydrates; 10.2 g protein; 191 mg cholesterol; 407 mg sodium. Full nutrition

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