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Pineapple Upside-Down Cheescake Pie

Pineapple Upside-Down Cheescake Pie
 
Yield:
24 servings or 3 (9-inch) pies, 8 servings each

Ingredients

Ingredients Weights Measures
Cheesecake
PHILADELPHIA Original Cream Cheese, softened 2.25 lb. -
granulated sugar 8 oz. 1 cup
flour - 2 Tbsp.
vanilla - 2 tsp.
sour cream 8 oz. 1 cup
eggs 8 fl oz 4 each
graham cracker crusts (6 oz.) - 3 each
Pineapple Topping
butter, melted 4.5 oz. 1/2 cup + 1 Tbsp.
light brown sugar, lightly packed 9 oz. 1-1/2 cups
canned pineapple rings, drained - 15 each
yellow cake mix, prepared 2 lb. + 13 oz. 1-1/2 qt.
granulated sugar - 4-1/2 Tbsp.
apricot jam 9 oz. 3/4 cup

Directions

CHEESECAKE:
BEAT cream cheese, granulated sugar, flour and vanilla in bowl of mixer fitted with paddle attachment 1 min. Scrape paddle, side and bottom of bowl. Beat 1 min. Add sour cream; beat on low speed just until blended. Add eggs, 1 at a time, mixing after each just until blended.

POUR 20 oz. (about 3 cups) batter into each crust. Bake in 350ºF standard oven 20 to 24 min. or until centers are almost set. Cool 1 hour.

PINEAPPLE Topping: Mix butter and brown sugar until well blended. Pour 4.5 oz. into each of 3 aluminum pie pans (or into 1 pie pan for trial recipe); spread to evenly cover bottom of pan. Arrange 5 pineapple rings in each pan; cover with 15 oz. cake batter.

BAKE in 350ºF standard oven 18 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; run knife around edge of each pan to loosen cake from side of pan. Sprinkle top of each cake with 1-1/2 Tbsp. granulated sugar. Place plate or cardboard circle over each cake, then invert onto plate; immediately slide cake onto top of cheesecake. Rearrange pineapple slices if necessary. Cool completely. Refrigerate several hours or overnight.

WARM jam; strain. Brush on top of each cake.

K:61103v01:127066
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