°2 tablespoons of brown sugar

°5 tablespoons melted and divided butter

°2 cans pineapple slices in juice, well drain, 8 oz each

°7 maraschino cherries, drained well, peeled

°1 cup of graham crackers

°3/4 c plus 3 tablespoons granulated sugar

°3 kg Philadelphia Soft Cream Cheese 8 oz

°3/4 cup heavy cream or sour cream

°2 teaspoons of vanilla

°3 eggs


Preheat the oven to 325 degrees Fahrenheit.

Combine brown sugar and 2 tablespoons butter in a 9-inch round skillet; Spread to evenly cover bottom of pan. Lay pineapple slices on top, chopping if necessary to make an even layer. Put the cherry in the middle of the pineapple slices.

Mix the graham crackers, 3 tablespoons of the granulated sugar, and the remaining butter until well combined. Gently press on top of the pineapple slices.

Beat the cream cheese and remaining granulated sugar with a mixer until well combined. Add sour cream and vanilla. Mix well. Add eggs, one at a time, beating on low speed after each until well blended; Pour pineapple.Bake for fifty five mins to one hour  Run knife around edge pan to loosen cake; cool 40 mn. Invert cheesecake into dish; Remove the pan. Put the cheesecake in the refrigerator for 3 hours.

Two classic desserts – pineapple upside down cake and cheesecake – combine to create a delicious dessert.

Enjoy !

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