Pineapple Upside-Down Cheesecake Pie

1. 1

   Graham Cracker Crust: Mix all ingredients; press onto bottoms and up sides of 3 (9-inch) pie plates (or onto bottom and up side of 1 [9-inch] pie plate for trial recipe); set aside.

2. 2

   Cheesecake: Beat cream cheese, granulated sugar, flour and vanilla in bowl of mixer fitted with paddle attachment 1 min.

3. 3

   Scrape paddle, side and bottom of bowl.

4. 4

   Beat 1 min.

5. 5

   Add sour cream; beat on low speed just until blended.

6. 6

   Add eggs, 1 at a time, mixing after each just until blended.

7. 7

   Pour 20 oz.

8. 8

   (565 g) batter into each crust.

9. 9

   Bake in 350 degrees F standard oven 20 to 24 min.

10. 10

    or until centres are almost set.

11. 11

    Cool 1 hour.

12. 12

    Pineapple Topping: Mix butter and brown sugar until well blended.

13. 13

    Pour 4-1/2 oz.

14. 14

    (130 g) butter mixture into each of 3 aluminum pie pans (or into 1 pie pan for trial recipe); spread to evenly cover bottom of pan.

15. 15

    Arrange 5 pineapple rings in each pan; cover with 15 oz.

16. 16

    (425 g) cake batter.

17. 17

    Bake in 350 degrees F standard oven 18 to 22 min.

18. 18

    or until toothpick inserted in centres comes out clean.

19. 19

    Cool 5 min.

20. 20

    ; run knife around edge of each pan to loosen cake from side of pan.

21. 21

    Sprinkle top of each cake with 1-1/2 Tbsp.

22. 22

    ( 22 mL) granulated sugar.

23. 23

    Place plate or cardboard circle over each cake, then invert onto plate; immediately slide cake onto top of cheesecake.

24. 24

    Rearrange pineapple slices if necessary.

25. 25

    Cool completely.

26. 26

    Refrigerate several hours or overnight.

27. 27

    Warm jam; strain.

28. 28

    Brush on top of each cake.

* Per serving · 4 servings · Values may vary.