Best Warm Upside Down Cheesecake With Pineapple Sauce 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.

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.