Pineapple Upside-Down Cheesecake

1. 1

   Mix butter and brown sugar.

2. 2

   Sprinkle 1/2 cup of the sugar mixture onto bottom of each of 4 (9-inch) springform pans (or 1 springform pan for trial recipe).

3. 3

   Arrange pineapple and cherries evenly over brown sugar mixture.

4. 4

   Beat cheesecake filling with milk as directed on package.

5. 5

   Pour 1-1/4 quarts of the filling evenly over fruit in each pan; sprinkle each with 1/4 cup of the graham cracker crumbs.

6. 6

   Refrigerate 2 to 3 hours or until chilled.

7. 7

   Wrap bottom of springform pan in hot towel for a few minutes to soften crust just before serving.

8. 8

   Loosen cheesecakes around edges; invert onto serving plates.

9. 9

   Cut each into 12 wedges to serve.

No additional tips available.