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Pineapple Upside-Down Cheesecake

 
Yield:
4 (9-inch) cheesecakes or 48 servings

Ingredients

Ingredients Weights Measures
Unsalted butter, melted 8 oz. 1 cup
Brown sugar, firmly packed 1 lb. 2 cups
Canned pineapple rings, drained 2 lb. + 12 oz. 28 each
Red maraschino cherries, drained 5 oz. 1 cup
JELL-O Brand Cheesecake Filling Mix 4 lb. 1 bag
milk 6 lb. 3 quarts
graham cracker crumbs 4 oz. 1 cup

Directions

MIX butter and brown sugar. Sprinkle 1/2 cup of the sugar mixture onto bottom of each of 4 (9-inch) springform pans (or 1 springform pan for trial recipe). Arrange pineapple and cherries evenly over brown sugar mixture.

BEAT cheesecake filling with milk as directed on package. Pour 1-1/4 quarts of the filling evenly over fruit in each pan; sprinkle each with 1/4 cup of the graham cracker crumbs.

REFRIGERATE 2 to 3 hours or until chilled.

WRAP bottom of springform pan in hot towel for a few minutes to soften crust just before serving. Loosen cheesecakes around edges; invert onto serving plates. Cut each into 12 wedges to serve.

Kraft Kitchens Tips

TIP
Cheesecakes can be prepared up to 2 days in advance. Cover and refrigerate in pans until ready to serve. Remove from pans and cut into wedges just before serving.
Prepare as directed, adding 1/4 cup PLANTERS Pecan Halves to the fruit on bottom of each pan before covering with the filling.
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