Pineapple Upside Down Cheesecake | Min Yx Games Pineapple Upside Down Cheesecake | Min Yx Games
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Pineapple Upside Down Cheesecake


  • 2 T brown sugar
  • 5 T butter, melted, divided
  • 2 cans (8 oz. each) pineapple slices in juice, well drained
  • 7 Maraschino cherries, well drained, stemmed
  • 1 C graham cracker crumbs
  • 3/4 C plus 3 T granulated sugar, divided
  • 3 pkg. (8 oz. each) Cream Cheese, softened
  • 3/4 C Sour Cream
  • 2 tsp vanilla
  • 3 eggs


  1. Heat oven to 325*. Mix brown sugar and 2 T butter in 9-inch round pan; spread to evenly to cover the bottom.
  2. Top with pineapple slices, cutting if necessary to make an even layer.
  3. Place cherries in centers of pineapple slices.
  4. Mix graham crumbs, 3 T granulated sugar and remaining butter until blended.
  5. Press gently into tops of pineapple slices.
  6. Beat cream cheese and remaining granulated sugar with mixer until blended.
  7. Add sour cream and vanilla; mix well.
  8. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
  9. Bake 55 min. to 1 hour or until center is almost set.
  10. Run knife around rim of pan to loosen cake; cool 40 min. Invert cheesecake onto plate; remove pan.
  11. Refrigerate cheesecake 3 hours or more. Serve.

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