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Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

I can’t describe how much I love cheesecake. I go to certain restaurants for dinner, just so I can order their cheese cake afterward. If you have tried the traditional pineapple upside cake and like cream cheese as much as I do, then you will love this recipe.
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Prep Time 20 minutes
Cook Time 1 hour
Servings 6 people

Ingredients
  

  • 5 packages softened cream cheese
  • 1 cup sour cream
  • cups white sugar
  • 4 tbsp Bisquick
  • 4 eggs
  • 2 tbsp melted butter
  • 2 tbsp brown sugar
  • 2 tsp vanilla
  • Maraschino cherries
  • 1 can sliced pineapple (drained)
  • cups graham cracker crumbs
  • 3 tbsp white sugar
  • 3 tbsp melted butter

Instructions
 

  • Preheat oven to 350 degrees. Mix two table spoons of brown sugar with two tablespoons of melted butter and spread on a greased pan. Top with the pineapple slices, and place a stemmed cherry into their centers.
  • Mix one and one-quarter cups of graham crumbs, three tablespoons of white sugar, and three tablespoons of melted butter. Press gently onto the top of the pineapple slices.
  • With electric beaters, mix five packages of cream cheese, one and one-quarter cups of white sugar, four tablespoons of Bisquick, and one cup of sour cream until blended. Add two teaspoons of vanilla and four eggs, and mix well. Pour on top of the graham crust mixture.
  • Bake for approximately one hour, or until the sides pull away from the pan. Refrigerate for three hours before serving.
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