Description
Mini Pineapple Upside-Down Cheesecakes are delightful single-serving treats featuring a buttery graham cracker crust topped with caramelized pineapple slices and a creamy, smooth cheesecake filling. Baked to perfection, these individual cheesecakes combine tropical flavors with classic dessert elements for an irresistible indulgence perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup crushed graham crackers
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Topping
- 1 can (20 oz) pineapple slices in juice, drained
- 3 tablespoons brown sugar
- 1 tablespoon unsalted butter
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: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Make Crust Mixture: In a small bowl, combine the crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and ground cinnamon. Mix well until evenly blended to form the crust base.
- Press Crust: Press approximately one tablespoon of the crust mixture firmly into the bottom of each muffin cup to create an even base for the cheesecakes.
- Prepare Topping: Place one pineapple slice over the crust in each muffin cup. Sprinkle each pineapple slice with 1 teaspoon of brown sugar and dot with a small piece of unsalted butter to help caramelize during baking.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or a whisk.
- Add Sugar and Eggs: Gradually add the granulated sugar to the cream cheese, mixing until fully combined. Then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Incorporate Flavorings: Stir in the vanilla extract and sour cream, mixing gently until the filling is uniform and creamy without overbeating.
- Fill Muffin Cups: Spoon the cheesecake mixture over the pineapple slices in each muffin cup, filling almost to the top to create a generous layer.
- Bake: Bake in the preheated oven at 325°F (163°C) for approximately 35-40 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool and Chill: Remove from the oven and allow the mini cheesecakes to cool in the tin for about 10 minutes. Then transfer to a wire rack to cool completely before refrigerating for at least 2 hours or until fully chilled and firm.
- Serve: Once chilled, carefully remove the paper liners and serve the mini pineapple upside-down cheesecakes chilled for the best texture and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecakes to prevent cracking or dryness; slight jiggle in the center is ideal.
- Use fresh pineapple slices if desired, but adjust sugar accordingly for sweetness.
- Allow adequate chilling time for proper setting and easier removal from liners.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
