Mini Pineapple Upside-Down Cheesecakes
Creamy individual cheesecakes with a buttery graham cracker crust and caramelized pineapple topping. Make ahead, chill, flip, and serve - perfect for any occasion.
Equipment
- 12-cup muffin tin
- Hand mixer
- Small saucepan
- Cupcake liners
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted for crust
- 2 tablespoons granulated sugar for crust
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar for filling
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 can (20 oz) pineapple rings, drained and patted dry
- 3 tablespoons unsalted butter for pineapple layer
- 3 tablespoons brown sugar
- 12 maraschino cherries optional
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press 1 tablespoon firmly into each liner.
- Melt 3 tablespoons butter with brown sugar in a small saucepan over low heat until bubbly. Spoon over each crust. Press a pineapple piece on top and add a cherry if using.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time on low speed. Mix in vanilla and sour cream until just combined.
- Spoon cheesecake batter over pineapple layer, filling each cup about 3/4 full.
- Bake for 20 to 22 minutes until centers have a slight jiggle.
- Cool in the pan for 30 minutes, then refrigerate for at least 3 hours or overnight.
- Flip each cheesecake upside down onto a plate just before serving so the pineapple faces up.
Notes
- Pat pineapple rings very dry before use to get a clean caramelized layer.
- Silicone molds release more cleanly than paper liners.
- Only flip right before serving - store unflipped in the fridge.
- Fresh pineapple must be briefly cooked first to neutralize bromelain.