If you love the classic pineapple upside-down cake and cheesecake, you’re in for a treat. These Mini Pineapple Upside Down Cheesecakes combine the best of both worlds, offering a sweet and tangy dessert that’s perfect for any occasion. The individual servings make them an ideal choice for parties or special events, and they’re as delicious as they are adorable.
Ingredients
For the Pineapple Topping:
- 1 can of pineapple slices (8-10 slices)
- 6 maraschino cherries, halved
- 1/4 cup of unsalted butter, melted
- 1/2 cup of brown sugar
For the Crust:
- 1 cup of graham cracker crumbs
- 1/4 cup of unsalted butter, melted
- 2 tablespoons of sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of sour cream
Method
Step 1: Prepare the Pineapple Topping
- Preheat the Oven: Preheat your oven to 325°F (163°C) and grease a muffin tin with non-stick spray or butter.
- Melt the Butter: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until it’s dissolved and the mixture is smooth.
- Assemble the Topping: Pour a spoonful of the butter and brown sugar mixture into the bottom of each muffin cup. Place a pineapple slice on top, and then place a cherry half in the center of each pineapple ring.
Step 2: Make the Crust
- Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
- Press into Muffin Cups: Evenly distribute the crumb mixture over the pineapple slices, pressing down firmly to create a crust.
Step 3: Prepare the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the Sugar and Eggs: Gradually add the sugar, beating until well combined. Then, add the eggs one at a time, mixing well after each addition.
- Stir in the Vanilla and Sour Cream: Add the vanilla extract and sour cream, mixing until the batter is smooth and creamy.
Step 4: Assemble and Bake
- Fill the Muffin Cups: Pour the cheesecake batter over the prepared crusts, filling each muffin cup nearly to the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set and the tops are slightly golden.
- Cool and Refrigerate: Allow the cheesecakes to cool in the pan for 10 minutes, then carefully remove them and place on a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Step 5: Serve and Enjoy
- Invert the Cheesecakes: When ready to serve, gently run a knife around the edges of each cheesecake to loosen them from the pan. Invert onto a serving plate so that the pineapple topping is on top.
- Garnish: If desired, garnish with whipped cream or an extra cherry on top.
- Enjoy: Serve these delightful mini cheesecakes chilled and enjoy the combination of creamy cheesecake and caramelized pineapple topping.
These Mini Pineapple Upside Down Cheesecakes are sure to impress your guests with their presentation and delicious flavor. They’re the perfect bite-sized indulgence!