Upside Down Cookie Cheesecakes Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
• Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
• Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
• Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
• Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

Steps:

• Heat oven to 350°F.
• Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in reserved chopped cookies. Spoon into prepared muffin cups.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
• Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

Steps:

• Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat cream cheese, egg product and whipping cream with whisk until smooth; add sugar, flour and lemon peel, and mix well.
• Pour batter into mug. Microwave uncovered on Medium (50%) 1 minute 30 seconds, checking and adding an additional 10 to 20 seconds as necessary, until edge slightly pulls away from mug and top is nearly set (cheesecake center may look glossy); cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
• To serve, carefully run knife around edge of cheesecake to loosen; turn onto small plate. Top with crushed graham crackers. Serve with additional toppings, as desired.

Steps:

• Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Steps:

• Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice., For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit., Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.