Mini Pineapple Upside Down Cheesecakes
These Mini Pineapple Upside Down Cheesecakes are a delightful twist on a classic dessert, combining creamy cheesecake with the tropical sweetness of caramelized pineapple, served in individual portions.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 1 can (8 ounces) pineapple slices, drained
- 1/2 cup brown sugar
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press this mixture into the bottom of muffin tins lined with cupcake liners.
Cooking
- In a skillet, melt the brown sugar, then add the drained pineapple slices, cooking until they are caramelized. Remove from heat.
- In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the graham crust in each cupcake liner.
- Top with a caramelized pineapple slice.
- Bake for 20-25 minutes or until set.
Serving
- Let the mini cheesecakes cool before serving. Serve them chilled or at room temperature.
Notes
These mini cheesecakes can also be topped with whipped cream or a drizzle of caramel sauce for extra sweetness. A sprig of mint adds a nice touch for presentation. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 150mgSugar: 12g
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