Description
Mini Pineapple Upside-Down Cheesecakes are a delightful tropical dessert featuring a creamy cheesecake filling topped with a sweet pineapple mixture, all nestled in a buttery graham cracker crust.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a small saucepan over medium heat, combine the crushed pineapple, brown sugar, butter, and 1/2 teaspoon vanilla extract. Cook for about 5 minutes, stirring occasionally, until the mixture is slightly thickened. Remove from heat and set aside.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until fully incorporated.
- Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner about 2/3 full.
- Add a spoonful of the pineapple mixture on top of each cheesecake.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
- For a tropical twist, add shredded coconut to the crust mixture or on top of the cheesecakes before baking.
- Substitute the crushed pineapple with other fruits like peaches or cherries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg