Description
A fun twist on classic pineapple upside-down cake, these individual cheesecakes feature a caramelized pineapple topping and a creamy vanilla cheesecake base, baked in a muffin tin for easy serving.
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 (20 oz) can pineapple rings, drained and patted dry
- 8 maraschino cherries, halved
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix melted butter and brown sugar. Spoon about 1 tablespoon into each muffin cup. Place a pineapple ring (trimmed to fit) or pineapple chunk in each cup, then top with a cherry half.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and flour until just combined.
- Divide cheesecake batter evenly among muffin cups, about 1/4 cup each, smoothing the tops.
- Bake for 20-25 minutes until set but slightly jiggly in the center. Cool in pan for 10 minutes, then refrigerate for at least 2 hours before inverting to serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American