Description
Delight in these Mini Pineapple Upside-Down Cheesecakes, a perfect combination of tangy pineapple, creamy cheesecake, and a buttery graham cracker crust. Baked in a muffin tin for individual servings, these cheesecakes feature a caramelized pineapple topping with brown sugar and butter, making a delightful treat for any occasion.
Ingredients
Scale
Crust and Topping
- 1 cup crushed graham crackers
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 can (20 oz) pineapple slices in juice, drained
- 3 tablespoons brown sugar (for topping)
- 1 tablespoon unsalted butter (for topping)
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease removal.
- Make Crust Mixture: In a small bowl, combine crushed graham crackers, melted butter, 2 tablespoons brown sugar, and ground cinnamon. Mix well to form a cohesive crumb mixture.
- Form Crust Base: Press about a tablespoon of the graham cracker crust mixture into the bottom of each muffin cup firmly to create an even base layer.
- Add Pineapple and Topping: Place one pineapple slice over each crust. Sprinkle each slice with 1 teaspoon of brown sugar and dot with a small piece of unsalted butter to caramelize during baking.
- Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix until fully combined.
- Add Eggs and Flavors: Add eggs one at a time to the cream cheese mixture, beating after each addition to ensure smooth incorporation. Stir in vanilla extract and sour cream until the batter is uniform.
- Fill Muffin Cups: Spoon the cheesecake mixture carefully over the pineapple slices in each cup, filling almost to the top without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the cheesecake centers are set but retain a slight jiggle.
- Cool and Unmold: Remove from oven and let cool in the pan for 10 minutes. Run a knife around each cheesecake to loosen edges, then carefully invert onto a serving plate.
- Chill Before Serving: Gently remove paper liners and chill the mini cheesecakes in the refrigerator for at least 2 hours to set and enhance flavors before enjoying.
Notes
- Use paper liners in the muffin tin for easy removal and cleaner presentation.
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake; the centers should still jiggle slightly to maintain creamy texture.
- Chilling the cheesecakes improves firmness and flavor blending.
- Variations may include adding a splash of rum to the pineapple topping for extra depth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
