Description
Sweet mini pineapple upside-down cheesecakes combine classic dessert charm with individual portions of tropical delight. Caramelized pineapple and creamy cheesecake layers create a perfect balance that will make you crave another bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese, softened
- 1 cup (240 milliliters) canned pineapple rings, drained and cut into small pieces
- 2 large eggs
- 1 cup (240 milliliters) graham cracker crumbs
Sweeteners and Sugars:
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 2 tablespoons granulated sugar
Baking and Flavor Ingredients:
- 5 tablespoons unsalted butter, melted
- 1/2 cup (120 milliliters) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Maraschino cherries for garnish
Instructions
- Craft a sturdy foundation by blending graham cracker crumbs with melted butter and sugar until the mixture mimics damp beach sand.
- Gently press the crumbly base into each cavity of a 12-cup muffin tin, creating a compact layer.
- Toast the crust in a preheated 325°F oven for 5-7 minutes, then allow it to cool and set.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a velvety, lump-free consistency.
- Incorporate vanilla extract, then introduce eggs one at a time, ensuring thorough integration after each addition.
- Fold in sour cream and flour, mixing until the filling develops a silky, homogeneous texture.
- Delicately ladle the cheesecake mixture over the cooled crusts, filling each cup nearly to its brim.
- For the pineapple topping, melt butter and brown sugar in a skillet, creating a rich caramel base.
- Add pineapple pieces to the caramel, allowing them to transform and develop deep, golden edges.
- Distribute the caramelized pineapple atop each cheesecake, ensuring even coverage.
- Slide the muffin tin into the oven, baking for 20-25 minutes until edges firm up while centers retain a gentle wobble.
- Once baked, allow cheesecakes to cool completely at room temperature.
- Refrigerate for a minimum of 2 hours to achieve optimal setting and flavor melding.
- Carefully extract the mini cheesecakes from the tin and arrange on a serving platter.
- Embellish with vibrant maraschino cherries and serve chilled for a delightful dessert experience.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and prevent cracking during baking.
- Line muffin tin with parchment paper strips for easier removal of mini cheesecakes.
- Avoid overmixing the cheesecake batter to prevent air bubbles and a tough texture.
- Customize the recipe by substituting pineapple with other fruits like peaches or cherries for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg