Step-by-Step Guide to Make Quick Pineapple Upside Down Cheesecake
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Super Quick Homemade Pineapple Upside Down Cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pineapple Upside Down Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pineapple Upside Down Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pineapple Upside Down Cheesecake is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pineapple Upside Down Cheesecake estimated approx 15 mins.
To get started with this recipe, we must first prepare a few ingredients. You can cook Pineapple Upside Down Cheesecake using 11 ingredients and 6 steps. Here is how you cook that.
It is from Kraftfoods.com
Ingredients and spices that need to be Take to make Pineapple Upside Down Cheesecake:
- 2 tbsp brown sugar
- 5 tbsp butter, melted and divided
- 20 oz can pineapple slices in juice, well drained
- 7 marschino cherries well drained and stems removed
- 1 cup graham cracker crumbs
- 3/4 cup sugar
- 3 tbsp sugar
- 3 packages 8 oz. cream cheese, softened
- 3/4 cup sour cream
- 2 tbsp vanilla
- 3 eggs
Instructions to make Pineapple Upside Down Cheesecake
- heat oven to 325
- mix brown sugar & 2 tablespoons of butter. pour into 9 inch round pan ( I used a springform) spread evenly over bottom of pan. top with pineapple slices. put cherries and middle of pineapple slices.
- Mix graham cracker crumbs, 3 tablespoons of sugar and remaining butter until blended. pour over pineapple slices and press down gently.
- beat cream cheese and 3/4 cup of sugar with mixer until blended. add sour cream and vanilla. mix well. add eggs, one at a time, beating on low speed after each until blended. Pour over crust.
- bake for 55 minutes to 1 hour or until center is almost set
- run knife around rim of pan to loosen. cool for 40 minutes. invert cheesecake onto plate, remove pan. refrigerate for 3 hours.
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