Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake Ingredients

Contributed by Bobby Edwards	THANKSGIVING, (S) AGO
That I made a few

Instructions for Pineapple Upside Down Cheesecake

1 (6-8 oz.) can pineapple tidbits 1/2 cup brown sugar 2 (8 oz.) pkgs. cream cheese 4 eggs 1 cup white sugar 1 tsp. vanilla 1/2 tsp. salt In 9-inch round cake pan (it MUST be non-stick, and sprayed with non-flavored cooking spray), crumble brown sugar in bottom of pan. Add pineapple and juice evenly over brown sugar. Set aside. In blender or food processor, blend eggs, white sugar, vanilla, and salt until well mixed. With blender or processor still running, drop in pieces of cream cheese until all of it is used. Blend until completely smooth. Pour cream cheese mixture evenly over pineapple mixture in the cake pan in beginning of this recipe. Place cake pan in slightly larger pan which contains about 1/4 inch of water. Do not allow this water to get in the cream cheese mixture. Place pans in pre-heated 350 degree oven for 55-60 minutes, or until center of cheesecake is firm. When done, wait until cool before turning out onto serving plate. Since the bottom becomes the top, this cheesecake has no crust. Posted to recipelu-digest by LSHW on Mar 22, 1998

Main Ingredient: Cream CheeseCuisine: Uncategorized

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