Description
Silky smooth cheesecake meets classic mini pineapple upside down cake in this delightful dessert fusion. Sweet caramelized pineapple and creamy cheese layers promise a memorable treat that will charm dessert enthusiasts with its compact elegance.
Ingredients
Scale
Fruits and Toppings:
- 1 can (20 ounces / 567 grams) pineapple rings, drained and cut into small pieces
- Maraschino cherries for garnish (optional)
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F. Create a crumbly foundation by thoroughly mixing graham cracker crumbs, sugar, and melted butter until uniformly moistened.
- Gently press the crumb mixture into each cavity of a mini cheesecake pan, forming a compact base. Bake for 5-7 minutes until golden, then allow to cool completely.
- In a large mixing bowl, whip cream cheese and sugar until silky smooth. Incorporate eggs individually, ensuring thorough blending after each addition.
- Fold in vanilla extract, sour cream, and heavy cream, stirring until the mixture achieves a consistent, velvety texture without overmixing.
- Delicately distribute the cheesecake filling over the cooled crusts, using approximately 2-3 tablespoons per cavity. Tap the pan gently to eliminate air bubbles and level the surface.
- Bake for 18-22 minutes, monitoring until the centers are slightly jiggly and edges appear set. Remove from the oven and let rest in the pan for 10 minutes.
- Transfer cheesecakes to a wire rack, allowing complete cooling at room temperature.
- Prepare the pineapple topping by melting butter in a skillet over medium heat. Add pineapple pieces and brown sugar, cooking until the fruit softens and caramelizes into a rich syrup.
- Once cheesecakes have cooled, generously spoon the caramelized pineapple mixture atop each individual dessert. Optionally crown with a maraschino cherry for a vibrant finish.
- Refrigerate for a minimum of 2 hours to allow flavors to meld and texture to set before serving.
Notes
- Ensure graham cracker crust is evenly pressed to create a stable base for delicate cheesecakes.
- Use room temperature cream cheese and eggs for smoother, lump-free filling that blends seamlessly.
- Gently tap pan after filling to release air bubbles and prevent cracking during baking.
- Control oven temperature precisely to avoid over-baking, which can lead to dry, cracked cheesecake surface.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg