The new way cooking recipe Pineapple Upside Down Cheesecake with 11 ingredients and 6 stages of easy cooking, which is tasty delicious.
Without fail recipe ultimate Pineapple Upside Down Cheesecake easy, fast, practical.
Good Morning my mother, now you can prepare recipe Pineapple Upside Down Cheesecake with 11 ingredients and 6 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Pineapple Upside Down Cheesecake.
Ingredients all Pineapple Upside Down Cheesecake
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Needed 2 tbsp : brown sugar.
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Needed 5 tbsp : butter, melted and divided.
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Prepare 20 oz : can pineapple slices in juice, well drained.
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Needed 7 : marschino cherries well drained and stems removed.
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Needed 1 cup : graham cracker crumbs.
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Prepare 3/4 cup : sugar.
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Needed 3 tbsp : sugar.
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Needed 3 packages : 8 oz. cream cheese, softened.
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Needed 3/4 cup : sour cream.
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Needed 2 tbsp : vanilla.
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Needed 3 : eggs.
If all ingredients Pineapple Upside Down Cheesecake it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Step by Step Cooking Pineapple Upside Down Cheesecake
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heat oven to 325.
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mix brown sugar & 2 tablespoons of butter. pour into 9 inch round pan ( I used a springform) spread evenly over bottom of pan. top with pineapple slices. put cherries and middle of pineapple slices..
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Mix graham cracker crumbs, 3 tablespoons of sugar and remaining butter until blended. pour over pineapple slices and press down gently..
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beat cream cheese and 3/4 cup of sugar with mixer until blended. add sour cream and vanilla. mix well. add eggs, one at a time, beating on low speed after each until blended. Pour over crust..
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bake for 55 minutes to 1 hour or until center is almost set.
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run knife around rim of pan to loosen. cool for 40 minutes. invert cheesecake onto plate, remove pan. refrigerate for 3 hours..
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