Mini Pineapple Upside Down Cheesecakes
A delectable twist on the classic dessert, merging creamy cheesecake with tropical pineapple for an individual-sized treat.
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs Base for the crust
- 1/4 cup Unsalted butter Melted, binds crust ingredients
- 2 tablespoons Granulated sugar Sweetens crust
Filling Ingredients
- 16 oz Cream cheese Main component for richness
- 2/3 cup Granulated sugar Sweetens filling
- 1 teaspoon Vanilla extract Adds flavor depth
- 2 large Eggs Provides structure to the filling
- 1 cup Fresh or canned pineapple pieces Juicy sweetness and visual appeal
- 2 tablespoons Brown sugar Enhances flavor, adds sweetness to pineapple
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until crumbly.
- Press about one tablespoon of the crumb mixture into each muffin cup to form a crust.
Making the Filling
- In another bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Pour the filling over the crust in each cup, filling about three-quarters full.
Baking
- Place pineapple bits on top of each cheesecake, sprinkle with brown sugar.
- Bake for about 25 minutes, until edges are firm and centers are slightly jiggly.
- Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least two hours before serving.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days. These cheesecakes freeze beautifully for up to a month.