Marilyn Martin's Recipe

Pineapple Upside Down Cheesecake

Category: Recipes

Pineapple Upside-Down Cheesecake
Serves: 8

1 (6-8 oz.) can pineapple chunks
1/2 cup brown sugar
2 (8 oz.) pkgs. cream cheese
4 eggs
1 cup white sugar
1 tsp. vanilla
1/2 tsp. salt
3 Seconds Nonstick Cooking Spray

Preheat the oven to 350ºF

In 9-inch round nonstick cake pan and coat with a nonstick cooking spray.

In a small bowl blend the pineapple, pineapple juice, and brown sugar. Pour this into coated cake pan. 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.

Bake 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.