Pineapple Upside-Down Cheescake Pie

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


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened - -
granulated sugar - -
flour - -
vanilla - -
sour cream - -
eggs - -
graham cracker crusts (6 oz.) - -
Pineapple Topping
butter, melted - -
light brown sugar, lightly packed - -
canned pineapple rings, drained - -
yellow cake mix, prepared - -
granulated sugar - -
apricot jam - -


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.

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