Mini Pineapple Upside-Down Cheesecakes
A delightful twist on the classic dessert, these mini cheesecakes combine the tropical flavor of pineapple with a creamy cheesecake filling, perfect for any occasion.
Ingredients
For the Pineapple Base
- 1 cup crushed pineapple, drained Make sure to drain the excess moisture.
- 1/4 cup brown sugar
- 1/4 cup butter, melted
For the Cheesecake Filling
- 1 package (8 oz) cream cheese, softened Ensure cream cheese is at room temperature.
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup graham cracker crumbs
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed pineapple, brown sugar, and melted butter. Divide this mixture into the bottom of muffin tins.
- In another bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Add the egg and mix until just combined.
- In a separate bowl, mix graham cracker crumbs and cinnamon, then stir into the cream cheese mixture.
- Pour the cream cheese mixture over the pineapple base in the muffin tins.
Baking
- Bake for 20-25 minutes until set.
- Let cool, then refrigerate for at least an hour before serving.
Notes
Serve chilled, optionally garnish with a slice of fresh pineapple or whipped cream. Pairs well with vanilla ice cream.