Pineapple Upside-Down Cheescake Pie
- Cheesecake
- PHILADELPHIA Original Cream Cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. flour
- 2 tsp. vanilla
- 1 cup sour cream
- 4 each eggs
- 3 each graham cracker crusts (6 oz.)
- Pineapple Topping
- 1/2 cup butter, melted
- 1-1/2 cups light brown sugar, lightly packed
- 15 each canned pineapple rings, drained
- 1-1/2 qt. yellow cake mix, prepared
- 4-1/2 Tbsp. granulated sugar
- 3/4 cup apricot jam
- 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 350 degrees F 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 350 degrees F 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.
philadelphia original cream cheese, sugar, flour, vanilla, sour cream, eggs, graham cracker crusts, pineapple topping, butter, light brown sugar, pineapple rings, yellow cake mix, sugar, apricot jam
Taken from www.kraftrecipes.com/recipes/pineapple-upside-down-cheescake-pie-127066.aspx (may not work)