Description
Delightful mini pineapple upside-down cheesecakes bring tropical sweetness to classic dessert lovers. Caramelized pineapple rings and creamy cheesecake layers create an irresistible treat you’ll want to savor with each delectable bite.
Ingredients
Scale
Cheesecake Ingredients:
Main Ingredients:
- 2 8-ounce (226 grams) packages cream cheese, softened
- 2 large eggs
- 1 can (8 ounces or 226 grams) pineapple rings, drained and cut into small pieces
Crust Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
Seasoning and Topping Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Prepare the oven by heating it to 325°F. Coat a muffin tin with paper liners and set aside.
- Create the graham cracker base by mixing crumbs with melted butter and sugar until thoroughly moistened. Press the mixture compactly into the bottom of each muffin cavity, forming a solid foundation. Quickly bake for 5 minutes to set the crust, then allow to cool completely.
- Craft the creamy cheesecake filling by whipping cream cheese and sugar until silky smooth. Incorporate eggs individually, ensuring each is fully integrated before adding the next. Gently fold in vanilla and sour cream until the mixture becomes uniform and velvety.
- Carefully distribute the cheesecake batter into each prepared cup, filling them almost to the rim with the luxurious mixture.
- Prepare the caramelized pineapple topping by melting butter in a saucepan. Add brown sugar and pineapple pieces, stirring continuously until the sugar dissolves and the fruit becomes tender and glossy.
- Delicately spoon the warm pineapple mixture over the cheesecake batter, ensuring even distribution across each mini dessert.
- Place the muffin tin in the preheated oven and bake until the cheesecake centers are set and the edges turn a light golden hue, approximately 20-25 minutes.
- Allow the mini cheesecakes to rest at room temperature for 10 minutes, then transfer to the refrigerator. Chill thoroughly for at least 2 hours to achieve the perfect texture and flavor melding.
- Gently extract the chilled mini cheesecakes from the tin and serve chilled, revealing the beautiful pineapple-topped treats.
Notes
- Customize the crust by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Prevent cheesecake cracking by ensuring ingredients are room temperature and avoiding over-mixing the batter, which introduces excess air.
- Use a light touch when pressing graham cracker crust to keep the base tender and avoid compacting it too densely, which can create a hard bottom layer.
- Achieve perfect portion control and elegant presentation by using silicone muffin liners, which make removing mini cheesecakes easier and create smooth edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 19 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg