Pineapple Upsidedown Cheesecake
Total Time
Prep: 55 min. Cook: 180 min.
Makes
10 servings
Ingredients
1 pkg 2 layer pineapple upside-down cake mix
1 cup water
1/2 cup cooking oil
6 eggs
20 oz can crushed pineapple drained
1 cup brown sugar
20 maraschino cherries chopped
3 8 oz. pkg cream cheese, softened
1- 1/2 cups granulated sugar
2 tsp. vanilla
Nonstick cooking spray
Whipped topping
Directions
1. Preheat oven to 325 degrees. Grease and flour 10 inch spring form pan; set aside. In a bowl combine drained pineapple and brown suger then sprean in bottom of pan. In large bowl combine cake mix, 1 cup water, 1/2 cup oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds scraping sides of bwl constantly. Beat on medium for 3 minutes. Pour over pineapple mixture.
2. In another bowl beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Stir in chopped maraschino cherries. Pour over cake mix. Place cheesecake on baking sheet.
3. Bake for 1-1/2 hours or until center is set(top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using a small sharp knife loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; cool completely and refridgerate at least 4 hours before serving.
