Pineapple Upside-Down Cheesecake Pie with HONEY MAID Graham Crust
- 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.)
- 4½ oz.butter, melted
- 9 oz.light brown sugar, lightly packed
- 15 eachcannedpineapple rings, drained
- 2 lb.plus 13 oz.yellow cake mix, prepared
- 4½ Tbsp.granulated sugar
- 9 oz.apricot jam
Nutrition per serving
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.