Description
Love pineapple upside-down cake and cheesecake? These adorable mini desserts combine both classics into one irresistible bite that everyone will ask you to make again.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup brown sugar
- 6 pineapple rings, halved
- 12 maraschino cherries
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (163°C) and prepare a 12-cup muffin pan.
- Melt butter with brown sugar and spoon a small amount into each muffin cup.
- Place a pineapple half and one maraschino cherry into each cup.
- Mix graham cracker crumbs, melted butter, and sugar, then press into each muffin cup.
- Beat cream cheese until smooth, then mix in sugar.
- Add sour cream, vanilla, eggs one at a time, and flour until just combined.
- Divide the cheesecake batter evenly among the muffin cups.
- Bake for 20 to 24 minutes until the edges are set and the centers slightly jiggle.
- Cool in the pan for 20 minutes, then refrigerate for at least 4 hours.
- Carefully invert each cheesecake onto a serving plate and enjoy