pineapple upside-down cheesecake

Name: Pineapple Upside-Down Cheesecake
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 3/4 cup(s) packed brown sugar; 4 - slices canned pineapple; 4 - maraschino cherries; FOR THE FILLING; 1 package(s) (8 ounces) cream cheese, softened; 1/2 cup(s) powdered sugar; 2 teaspoon(s) all-purpose flour; 1 teaspoon(s) vanilla; 1 - egg, lightly beaten; 1/4 cup(s) crushed pineapple, well drained; FOR THE CRUST; 1 tablespoon(s) butter; 1/3 cup(s) graham cracker crumbs; 1/4 teaspoon(s) ground cinnamon

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 4 serving(s)

prep time 25 Min

cook time 35 Min

method Bake

Ingredients For pineapple upside-down cheesecake

3/4 c

packed brown sugar
4

slices canned pineapple
4

maraschino cherries
FOR THE FILLING
1 pkg

(8 ounces) cream cheese, softened
1/2 c

powdered sugar
2 tsp

all-purpose flour
1 tsp

vanilla
1

egg, lightly beaten
1/4 c

crushed pineapple, well drained
FOR THE CRUST
1 Tbsp

butter
1/3 c

graham cracker crumbs
1/4 tsp

ground cinnamon

How To Make pineapple upside-down cheesecake

1
Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice. For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit.

2
Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
3
For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.
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