Description
Indulge in the tropical delight of Mini Pineapple Upside-Down Cheesecakes, a perfect blend of creamy cheesecake and caramelized pineapple, all in adorable individual servings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- ¼ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 can (8 ounces) pineapple rings, drained and chopped
- ¼ cup brown sugar
Instructions
- Preheat your oven to 325°F (163°C). Grease and line a muffin tin with paper liners.
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of each muffin cup to form the crust.
- Bake the crust for 5 minutes; remove from oven and let cool.
- In another bowl, beat together cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream until fully combined.
- Spoon the cheesecake batter over each cooled crust, filling nearly to the top.
- In a saucepan over medium heat, melt butter, then stir in brown sugar and pineapple pieces. Cook until the sugar dissolves and pineapple softens.
- Spoon the pineapple mixture over each cheesecake batter.
- Bake for 20–25 minutes or until set but slightly jiggly in the center.
- Allow to cool for 10 minutes before chilling in the fridge for at least 2 hours.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (68g)
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg