Pineapple Upside-Down Cheescake Pie



Graham Cracker Crust
1-2/3 qt. Graham crumbs
5 cups Unsalted butter, melted
3 cups Granulated sugar
2 cups Flour
2/3 cups Vanilla
1/3 cups Sour cream
1 each Eggs
Pineapple Topping
3 cups Butter, melted
1/3 cups Light brown sugar, lightly packed
5 each Canned pineapple rings, drained
2 qt. Yellow cake mix, prepared
1/4 cups Apricot jam


Preparation Steps
  • Graham Cracker Crust:
  • Mix
    All ingredients; press onto bottoms and up sides of 3 (9-inch) pie plates (or onto bottom and up side of 1 [9-inch] pie plate for trial recipe); set aside.
  • Cheesecake:
  • Beat
    Cream cheese, granulated sugar, flour and vanilla in bowl of mixer fitted with paddle attachment 1 min. Scrape paddle, side and bottom of bowl. 1 min. Add sour cream; beat on low speed just until blended. Add eggs, 1 at a time, mixing after each just until blended.
  • Pour
    20 oz. (565 g) batter into each crust. Bake in 350ºF standard oven 20 to 24 min. or until centres are almost set. Cool 1 hour.
  • Pineapple Topping:
  • Mix
    Butter and brown sugar until well blended. Pour 4-1/2 oz. (130 g) butter mixture into each of 3 aluminum pie pans (or into 1 pie pan for trial recipe); spread to evenly cover bottom of pan. Arrange 5 pineapple rings in each pan; cover with 15 oz. (425 g) cake batter.
  • Bake
    In 350ºF standard oven 18 to 22 min. or until toothpick inserted in centres comes out clean. Cool 5 min.; run knife around edge of each pan to loosen cake from side of pan. Sprinkle top of each cake with 1-1/2 Tbsp. ( 22 mL) granulated sugar. Place plate or cardboard circle over each cake, then invert onto plate; immediately slide cake onto top of cheesecake. Rearrange pineapple slices if necessary. Cool completely. Refrigerate several hours or overnight.
  • Warm
    Jam; strain. Brush on top of each cake.
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