Pineapple Upside-Down Cheesecake Pie with HONEY MAID Graham Crust



24 servings or 3 (9-inch) pies, 8 servings each

  • Cheesecake

  • 2¼ lb.cream cheese, softened
  • 8 oz.granulated sugar
  • 2 Tbsp.flour
  • 2 tsp.vanilla
  • 8 oz.sour cream
  • 8 fl ozeggs
  • 3 eachHONEY MAID Graham Cracker Crusts (6 oz.)

  • Pineapple Topping

  • 4½ oz.butter, melted
  • 9 oz.light brown sugar, lightly packed
  • 15 eachcannedpineapple rings, drained
  • 2 13 oz.yellow cake mix, prepared
  • 4½ Tbsp.granulated sugar
  • 9 oz.apricot jam

Nutrition per serving

Calories560 Total fat31 gSaturated fat16 gTrans fat1 gCholesterol125 mgSodium430 mgCarbohydrate65 gDietary fiber1 gTotal Sugars48 gProtein6 gVitamin A15 %DVVitamin C6 %DVCalcium10 %DVIron10 %DV

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. Beat 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. (about 3 cups) batter into each crust. Bake in 350ºF standard oven 20 to 24 min. or until centers are almost set. Cool 1 hour.

PINEAPPLE Topping: Mix butter and brown sugar until well blended. Pour 4.5 oz. into each of 3 aluminum pie pans; spread to evenly cover bottom of pan. Arrange 5 pineapple rings in each pan; cover with 15 oz. cake batter.

BAKE in 350ºF standard oven 18 to 22 min. or until toothpick inserted in centers 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. 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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