Recipe: Yummy Pineapple Rightside Up Cheesecake

Pineapple Rightside Up Cheesecake. Pineapple Rightside Up Cheesecake I needed something special for the holiday.absolutely delightful. In a large bowl, blend cream cheese, butter, and sugar together with an electric mixer on high speed. The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust.

Pineapple Rightside Up Cheesecake In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat. Pour this mixture over warm cake and let cool. Meanwhile, prepare the instant pudding per pkg. You can have Pineapple Rightside Up Cheesecake using 15 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Pineapple Rightside Up Cheesecake

  1. Prepare of Crust.
  2. You need 1 1/4 cup of graham crackers crumbs.
  3. You need 3 tbsp of butter, melted.
  4. It’s of Filling.
  5. Prepare 4 of –8 ounce packs cream cheese, softened to room temp.
  6. It’s 3/4 cup of sour cream.
  7. It’s 1/4 cup of all-purpose flour.
  8. It’s 4 of eggs.
  9. It’s 3/4 cup of sugar or 1/2 cup Splenda.
  10. You need 1/4 cup of pineapple juice.
  11. Prepare 1/2 cup of crushed pineapple.
  12. Prepare of Topping.
  13. Prepare 1/2 cup of crushed pineapple, drained.
  14. It’s 12 of maraschino cherries.
  15. It’s 1/2 cup of brown sugar or brown sugar substitute.

Combine flour, baking powder, salt and sugar. Mix the reserved juice, milk, melted butter, eggs and vanilla, stirring well. Add the wet to the dry ingredients, stirring until just moistened. Top with the pineapple and the brown sugar.

Pineapple Rightside Up Cheesecake instructions

  1. Preheat oven to 325°F..
  2. Grease 9 inch spring form pan.
  3. For the Crust……..
  4. Mix melted butter and graham cracker crumbs, then press into pan.
  5. Bake for 8 minutes or until browned.
  6. For the Topping, prepare while cheese cake is baking.
  7. Mix pineapple and brown sugar ( or substitute) set aside.
  8. For the Filling…….
  9. Mix cream cheese and sour cream together until smooth..
  10. Add flour, mix well.
  11. Add eggs, one at a time, mix until well blended.
  12. Fold in juice and crushed pineap.
  13. Fold in sugar, (or Splenda) adjust to desired sweetness.
  14. Increase oven temp to 400°F.
  15. Bake for 10 minutes, then reduce heat temp to 250° F..
  16. Bake an additional 35 to 45 minutes more or until cheesecake is almost set..
  17. Turn off oven and leave door ajar. Add topping. Garnish with cherries. Let cool for 45 minutes to 1 hiur.
  18. Chill in fridge for 4 to 6 hours or over night..
  19. Serve and enjoy..

Add eggs, one at a time, until well blended (or add egg substitute all at once). Stir in spice and pineapple, then fold in bread until blended. Place cherries in rows on top of bread mixture, pressing in slightly. This creative and elegant solution bakes the dessert rightside up in mason jars so you have full access to both the rum-infused cake and pineapple. Follow this step-by-step guide to make the cake-in-a-jar.