Pineapple Upside Down Cheesecake Bars
These Pineapple Upside Down Cheesecake Bars are absolute stunners! They're so simple to make and taste incredible!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Bars, Cheesecake, Dessert
Cuisine: American, Dessert
Author: Hayley Parker, The Domestic Rebel
- 2 pkgs refrigerated crescent roll dough
- 2 (8 oz pkgs) cream cheese softened to room temperature
- 1¾ cups brown sugar divided
- 1 tsp vanilla extract
- 1 (8 oz can) crushed pineapple
- ½ cup (1 stick) butter melted
- 1/2 tsp cinnamon
- Whipped cream and cherries for garnish optional
Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray. Unroll one of the crescent dough sheets and lay it flat in the bottom of the pan. Pinch together all the seams to seal. Set aside.
In a large bowl, beat together the cream cheese, one (1) cup of the brown sugar and the vanilla extract together until creamy and smooth, about 1 minute. Beat in the crushed pineapple, juice and all, until combined. Mixture may be slightly lumpy because of the pineapple; that's okay. Spread the cheesecake mixture evenly over the bottom crust.
Immediately unroll the remaining crescent roll sheet over the cheesecake layer, pinching the seams to seal. Pour the melted butter evenly over the top layer. In a small bowl, whisk together the remaining brown sugar and the ground cinnamon; sprinkle this liberally over the melted butter.
Bake for approx. 30-35 minutes or until golden brown and center is set. Cool completely, then refrigerate for at least 4 hours or until chilled. Cut into bars and garnish with whipped cream and cherries, if desired.