Description
These Mini Pineapple Upside-Down Cheesecakes are a perfect blend of two beloved desserts: the classic pineapple upside-down cake and creamy cheesecake. With a buttery graham cracker crust, a rich and smooth cheesecake filling, and a caramelized pineapple topping, these mini treats are an ideal individual-sized dessert for any occasion.
Ingredients
Units
Scale
- For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 tbsp all-purpose flour
- For the topping:
- 1 cup canned pineapple rings, drained and cut into small pieces
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- Maraschino cherries for garnish
Instructions
- Prepare the crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of a 12-cup muffin tin or mini cheesecake pan. Bake for 5-7 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract, eggs (one at a time), sour cream, and flour, beating until well combined.
- Pour the cheesecake filling over the cooled crusts, filling each cup almost to the top.
- Prepare the pineapple topping:
- In a small skillet over medium heat, melt the butter and brown sugar, stirring to combine. Add the pineapple pieces and cook for 2-3 minutes, until the pineapple is caramelized and soft.
- Assemble and bake:
- Spoon the caramelized pineapple mixture onto the top of each cheesecake, spreading it evenly.
- Bake the cheesecakes for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.
- Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours.
- Serve:
- Carefully remove the cheesecakes from the muffin tin and place them on a serving plate. Garnish with maraschino cherries and serve chilled.
Notes
- For extra flavor, add a dash of cinnamon or nutmeg to the cheesecake filling.
- You can use fresh pineapple, but canned pineapple in syrup gives a more traditional topping flavor.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg