Description
Deliciously sweet and tangy mini pineapple upside-down cheesecakes featuring a buttery graham cracker crust, caramelized pineapple topping, and creamy cheesecake filling.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar (for crust)
- 4 tbsp unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 12 pineapple rings, cut to fit muffin tin
- 12 maraschino cherries
- 16 oz cream cheese, softened
- 1/2 cup sugar (for filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat oven to 325°F (163°C). Grease a muffin tin well.
- In a small saucepan, melt 1/4 cup butter with brown sugar over medium heat until smooth. Spoon about 1 teaspoon into each muffin cup.
- Place a pineapple slice on top of the brown sugar mixture in each cup, then put a cherry in the center of each pineapple slice.
- Mix graham cracker crumbs with 2 tbsp sugar and melted butter. Press about 1 tbsp of crust mixture into each cup on top of pineapple.
- Beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well. Add vanilla and sour cream, mix until combined.
- Spoon the cream cheese mixture over the crust in each muffin cup, filling almost to the top.
- Bake for 20–25 minutes, until centers are set. Cool in pan for 10 minutes, then run a knife around edges and carefully invert onto a tray.
- Chill for at least 1 hour before serving.
Notes
- You can use canned pineapple slices, just make sure to drain them well.
- Best served chilled for clean edges and best flavor.
- Use silicone muffin pan for easier removal.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
