Recipe - Pineapple Upside Down Cheesecake

Contributed by Bobby Edwards
BobbyE@webtv.net This is my
original recipe
That I made a few

THANKSGIVING, (S) AGO

1 (68 oz.) can pineapple tidbits
One half cup brown sugar 2 (8 oz.) pkgs. cream cheese 4 eggs 1 cup white
sugar 1 tsp. vanilla
One half tsp. salt

In 9inch round cake pan (it MUST be nonstick, and sprayed with
nonflavored cooking spray), crumble brown sugar in bottom of pan. Add
pineapple and juice evenly over brown sugar. 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 One fourth inch
of water. Do not allow this water to get in the cream cheese mixture. Place
pans in preheated 350 degree oven for 5560 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.

Posted to recipeludigest by LSHW shusky@erols.com on Mar 22, 1998