Pineapple Upside-Down Cheesecake

Contributed By: Parker


3/4 cup packed brown sugar
1 can (8 ounces) DOLE® Pineapple Slices
4 maraschino cherries
For the filling:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/4 cup DOLE Crushed Pineapple, well drained
For the crust:
1 tablespoon butter
1/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon


1. Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each DOLE Pineapple Slice.
2. For filling, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in DOLE Crushed Pineapple. Spoon over fruit.
3. Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate. Yield: 4 servings.

Helpful Hints:

For a show-stopper, look no further. This decadent mashup combines two of your favorite treats into one dazzling display. The gooey, glazed fruit pairs well with the creamy cheese layer, while a sprinkling of cinnamon graham cracker crumbs take this treat over the edge. Trust us when we say that this cheesecake will impress everyone at the table.
Prep: 25 min. Bake: 35 min. + chilling

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