Description
These Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of pineapple with a creamy cheesecake filling and a crunchy graham cracker crust. Perfectly portioned in a muffin tin, they feature a caramelized pineapple topping that adds a delightful caramel flavor to this classic dessert.
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 and prepare muffin tin: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Make crust mixture: In a small bowl, combine crushed graham crackers, melted butter, 2 tablespoons of brown sugar, and cinnamon until the mixture is well blended and holds together.
- Form crusts: Press approximately one tablespoon of the crust mixture firmly into the bottom of each lined muffin cup to create an even base.
- Add pineapple topping: Place one pineapple slice on top of each crust, then sprinkle each with 1 teaspoon of brown sugar and dot with a small piece of butter to caramelize during baking.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix thoroughly to combine well.
- Add eggs and flavorings: Add eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in vanilla extract and sour cream until evenly incorporated.
- Fill muffin cups: Spoon the cheesecake filling evenly over the pineapple slices in each cup, filling almost to the top but leaving slight room for rising.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the centers are set but still slightly jiggly to the touch to prevent overbaking.
- Cool and invert: Allow the cheesecakes to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert each cheesecake onto a plate to reveal the pineapple topping.
- Chill before serving: Gently remove the paper liners and refrigerate the mini cheesecakes for at least 2 hours to set and develop flavors before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
- Be careful not to overbake the cheesecakes; the slight jiggle in the center indicates perfect doneness.
- You can substitute fresh pineapple slices if preferred, just ensure they are cut to fit the muffin tin cups.
- For easier removal, consider spraying muffin liners with non-stick spray before pressing in the crust.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days and are great for make-ahead desserts.
