Description
Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of two beloved desserts—classic pineapple upside-down cake and creamy cheesecake. These individual-sized cheesecakes are topped with caramelized pineapple slices and a hint of maraschino cherry, creating a tropical treat that is as visually stunning as it is delicious. With a buttery graham cracker crust, a smooth and rich cheesecake filling, and a sweet pineapple topping, these mini cheesecakes are perfect for any occasion.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- For the pineapple topping:
- 1 can (20 oz) pineapple rings, drained and patted dry
- 1 tablespoon unsalted butter
- ¼ cup packed brown sugar
- 12 maraschino cherries, for garnish (optional)
Ingredient Highlights
- Cream Cheese: The creamy base for the cheesecake filling, cream cheese creates a rich and smooth texture.
- Pineapple: Sweet and tangy pineapple adds the signature flavor of the pineapple upside-down cake, making it the perfect topping for these cheesecakes.
- Graham Cracker Crumbs: The graham cracker crust offers a buttery, slightly sweet base that contrasts nicely with the creamy cheesecake and juicy pineapple topping.
- Sour Cream: Adds a bit of tanginess to the cheesecake filling, balancing out the sweetness of the pineapple and sugar
Instructions
Make the Crust:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the Crust: Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup and press down firmly using the back of a spoon to form a crust layer.
- Bake the Crust: Bake the crusts in the preheated oven for 5-7 minutes, or until slightly golden. Remove from the oven and let cool while you prepare the filling.
Prepare the Pineapple Topping:
- Caramelize the Pineapple: In a small skillet, melt the butter over medium heat. Add the brown sugar and stir until it dissolves. Add the pineapple rings and cook for about 2-3 minutes on each side, until golden and caramelized. Remove from the heat and set aside to cool.
- Cut the Pineapple: Once cooled, cut each pineapple ring into smaller pieces (approximately 4-6 pieces per ring), depending on the size of your muffin cups.
Prepare the Cheesecake Filling:
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and flour, and continue to beat until the mixture is smooth and well-combined.
- Fill the Muffin Cups: Spoon the cheesecake filling into the muffin cups, filling each about ¾ of the way full. Smooth the tops with a spatula.
Assemble and Bake:
- Add the Pineapple Topping: Gently press the caramelized pineapple pieces on top of each cheesecake, arranging them to cover the filling. Place a maraschino cherry in the center of each pineapple topping, if using.
- Bake: Bake the cheesecakes for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will firm up as they cool.
- Cool: Let the cheesecakes cool in the tin for 10-15 minutes, then transfer them to the refrigerator and chill for at least 1 hour before serving.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 50 minutes
Nutrition
- Calories: 280-300 kcal
- Fat: 16g
- Carbohydrates: 36g
- Protein: 5g