Description
These irresistible two-bite treats combine the nostalgic flavor of pineapple upside-down cake with creamy cheesecake for a dessert that’s both impressive and delicious.
Ingredients
- 4 tbsp melted butter (for topping)
- ⅔ cup brown sugar
- 1 can pineapple rings, drained (juice reserved)
- 12 maraschino cherries
- ¾ cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp melted butter (for crust)
- 16 oz cream cheese, room temperature
- ½ cup light brown sugar
- 2 tbsp all-purpose flour
- ⅓ cup sour cream, room temperature
- ¼ cup reserved pineapple juice
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Instructions
- Create brown sugar-butter mixture and divide among muffin cups.
- Add pineapple pieces and cherries.
- Press graham cracker mixture over pineapple.
- Mix cheesecake batter, being careful not to overmix.
- Divide batter among cups and bake in water bath at 325°F for 20-25 minutes.
- Cool gradually, then refrigerate at least 4 hours.
- Flip before serving to reveal pineapple topping.
Notes
For best results, ensure all refrigerated ingredients reach room temperature before mixing. Cool cheesecakes gradually to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes + (Cooling time: 3 hours)