Best Pineapple Upside Down Cheesecake Recipes

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• 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.
• Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
• 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.
• Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
• 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.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• 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., 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., 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.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; 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.
• Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; 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 side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.

WARM UPSIDE-DOWN CHEESECAKE WITH PINEAPPLE SAUCE

Steps:

• In a small saucepan melt the butter over moderate heat, stir in the graham cracker crumbs, and divide the mixture among 4 paper-lined 1/2-cup muffin tins, pressing it to form a crust. Bake the crusts in the middle of a preheated 350°F. oven for 5 minutes and let them cool on a rack for 5 minutes.
• In a bowl with an electric mixer beat together the cream cheese, 1/4 cup of the sugar, the zest, and the vanilla until the mixture is combined well, and divide the batter among the tins. Bake the cheesecakes in the middle of the preheated 350°F. oven for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes.
• While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice. In the small saucepan simmer the crushed pineapple with the water and the remaining 1 teaspoon sugar for 5 minutes, or until the liquid is reduced to about 2 tablespoons, stir the cornstarch mixture, and stir it into the pineapple mixture. Simmer the sauce, stirring, for 2 minutes, transfer it to a metal bowl set in a larger bowl of ice and cold water, and let it cool, stirring occasionally. Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, discarding the paper.

AIR-FRYER PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat air fryer to 300°. Sprinkle brown sugar into a greased 8-in. cake pan that fits into air fryer. 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., Cook until center is almost set, 20-25 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir until toasted, 4-6 minutes. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

PINEAPPLE UPSIDE DOWN PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees..
• Lightly spray a 13x9 pan with cooking spray so cake will turn out easily. Take pineapple rings and lay them into a 13x9 pan til the bottom is covered with rings. then place a cherry into the whole on each ring. Then make your brown sugar and butter glaze in skillet, When done pour over pineapples and set pan aside..
• Now to prepare the cake part. Take one white cake mix and place in mixer bowl..Add ingredients on box and 1 8oz package of softened cream cheese and 1 cup of pumpkin puree..Add spices. And mix,Scrap sides to make sure all ingredients are well incorporated..When everthing is well incorporated. pour batter over pineapples in pan and smooth out.
• Place pan into preheated oven and bake for approximately 35 - 45 minutes. or til toothpick comes out clean when inserted into center.
• Remove from oven and place on cooking rack until completely cooled.. Then turn out onto serving dish.. and enjoy
• Just a little note, As my hubby and I are both diabetic, I replace the sugar with splenda..and use splenda brown sugar blend for the brown sugar if you want to make the cake with few calories...

PINEAPPLE UPSIDE-DOWN CHEESECAKE RECIPE - (3.9/5)

Steps:

• Heat oven to 325ºF. Mix brown sugar and 2 tablespoons 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 tablespoons 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 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool 40 minutes. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours. Two classic desserts-pineapple upside-down cake and cheesecake-combine to make the ultimate sweet treat. Note: For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed.

PINEAPPLE UPSIDE DOWN CHEESECAKE

Steps:

• preheat oven to 350 degrees. spray 9 in. spring form pan with non stick cooking spray.Place pan on foil covered cookie sheet. stir melted butter and brown sugar together in cake pan and spread to cover bottom. Add pineapple slices(approx. 7) and place cherry in center of each ring.
• Prepare cake mix as directed on package. pour 1/2 cake batter in pan covering pineapple.
• Beat cream cheese, dry jello and eggs with electric mixer until smooth. Spread cream cheese mixture over cake batter. pour remaining cake batter over cream cheese mixture.
• Bake for 55-65 minutes. I usually start checking mine at 45 min. Remove from oven and cool on rack for 5 min.then loosen sides and turn out onto a serving dish.I refridgerate mine after it is cool.