Description
These Mini Pineapple Upside Down Cheesecakes combine the tropical sweetness of pineapple with the creamy richness of cheesecake, topped with a caramelized brown sugar and cherry layer. Perfectly portioned for parties or a delightful treat, they feature a buttery graham cracker crust and a smooth, tangy filling baked to perfection.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 12 maraschino cherries
- 1 (20-ounce) can pineapple rings, cut into small chunks
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Topping: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners or lightly grease each cup. In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup. Add a few pineapple chunks and place one maraschino cherry into each cup, pressing them gently into the sugar mixture to ensure even caramelization.
- Make the Crust: In another bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of this crust mixture firmly over the pineapple layer in each muffin cup, creating a compact base for the cheesecake.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition to ensure a silky texture. Incorporate the sour cream, vanilla extract, and a pinch of salt, blending until the mixture is fully combined and smooth.
- Assemble and Bake: Spoon the cheesecake filling over the crust in each muffin cup, filling nearly to the top. Bake in the preheated oven for 20 to 22 minutes, or until the centers are just set but still slightly jiggly. Avoid overbaking for a creamy consistency.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours to set properly.
- Serve: Carefully remove the paper liners before serving. Flip each mini cheesecake upside-down to reveal the caramelized pineapple and cherry topping. Enjoy as a delightful tropical dessert.
Notes
- For easier removal, silicone muffin molds can be used instead of paper liners.
- These mini cheesecakes are ideal for parties and can be prepared up to 2 days in advance.
- Store leftover cheesecakes covered in the refrigerator for up to 3 days.
- Ensure cream cheese is softened to room temperature for a smoother batter.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
