Upside Down Cherry Crumb Cheesecake Recipes

PEACH UPSIDE-DOWN CHEESECAKE

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.

UPSIDE DOWN CHERRY CRUMB CHEESECAKE

Steps:

• Preheat oven to 350F and lightly spray a 10" springform pan with cooking spray.
• Crush the sliced almonds with your hands, until they are crumbs (they don't need to be extremely fine).
• Mix the almonds, flour, and 1/2 cup sugar then add the butter and egg yolks to form crumbs (note you do not want this to form a ball, it should be nice small crumbs).
• Press 1/2 to 2/3 of the crumbs into the base of a springform pan then spread evenly with the cherry pie filling.
• Beat the eggs, egg whites, 2/3 cup sugar, cream cheese and sour cream until smooth then pour evenly over the cherries.
• Make sure the remaining crumb mixture is very finely crumbled then sprinkle it lightly and evenly over the top of the cream cheese mixture.
• Bake for 50 minutes then remove from oven and cool completely before serving.
• Note: The cheesecake portion takes awhile to firm up and is better the second day.