Pineapple Rightside Up Cheesecake
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Pineapple Rightside Up Cheesecake

I needed something special for the holiday....absolutely delightful.

Mae Leigh

Ingredients

12 servings
  1. Crust
  2. 1 1/4 cup graham crackers crumbs
  3. 3 tbsp butter, melted
  4. Filling
  5. 4 --8 ounce packs cream cheese, softened to room temp
  6. 3/4 cup sour cream
  7. 1/4 cup all-purpose flour
  8. 4 eggs
  9. 3/4 cup sugar or 1/2 cup Splenda
  10. 1/4 cup pineapple juice
  11. 1/2 cup crushed pineapple
  12. Topping
  13. 1/2 cup crushed pineapple, drained
  14. 12 maraschino cherries
  15. 1/2 cup brown sugar or brown sugar substitute

Steps

3 hours
  1. Preheat oven to 325°F.

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  2. Grease 9 inch spring form pan

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  3. For the Crust.......

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  4. Mix melted butter and graham cracker crumbs, then press into pan

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  5. Bake for 8 minutes or until browned

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  6. For the Topping, prepare while cheese cake is baking

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  7. Mix pineapple and brown sugar ( or substitute) set aside

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  8. For the Filling......

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  9. Mix cream cheese and sour cream together until smooth.

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  10. Add flour, mix well

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  11. Add eggs, one at a time, mix until well blended

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  12. Fold in juice and crushed pineap

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  13. Fold in sugar, (or Splenda) adjust to desired sweetness

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  14. Increase oven temp to 400°F

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  15. Bake for 10 minutes, then reduce heat temp to 250° F.

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  16. Bake an additional 35 to 45 minutes more or until cheesecake is almost set.

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  17. Turn off oven and leave door ajar. Add topping. Garnish with cherries. Let cool for 45 minutes to 1 hiur

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  18. Chill in fridge for 4 to 6 hours or over night.

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  19. Serve and enjoy.

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