Try this Pineapple Upside Down Cheesecake recipe, or contribute your own.
Suggest a better description1 (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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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