Mini Pineapple Upside-Down Cheesecakes (Print version)
Creamy mini cheesecakes with buttery graham crusts and caramelized pineapple cherry tops.
# Ingredients:
For the pineapple topping
01 -
2 tablespoons unsalted butter, melted
02 -
1/3 cup (65 g) packed light brown sugar
03 -
1 cup (170 g) well-drained pineapple tidbits or chopped pineapple rings
04 -
12 maraschino cherries, drained and patted dry
For the graham crust
05 -
1 cup (100 g) graham cracker crumbs
06 -
2 tablespoons granulated sugar
07 -
4 tablespoons unsalted butter, melted
08 -
Pinch of fine salt
For the cheesecake filling
09 -
16 oz (450 g) full-fat cream cheese, softened
10 -
1/2 cup (100 g) granulated sugar
11 -
1/4 cup (60 g) sour cream, room temperature
12 -
1 teaspoon vanilla extract
13 -
2 large eggs, room temperature
# Instructions:
01 -
Heat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners and lightly grease the liners with nonstick spray.
02 -
Stir 2 tablespoons melted butter with the brown sugar. Spoon about 1 teaspoon into each liner, then add pineapple pieces and one cherry to each cup.
03 -
Mix graham cracker crumbs, sugar, 4 tablespoons melted butter, and salt until evenly moistened. Press about 1 tablespoon of crumbs firmly over the pineapple layer in each cup.
04 -
Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla, then add the eggs one at a time on low speed just until combined.
05 -
Divide the filling among the cups. Bake for 18-22 minutes, until the edges are set and the centers still have a slight wobble.
06 -
Cool in the pan for 30 minutes, then refrigerate at least 3 hours. Peel off the liners and invert each cheesecake so the pineapple topping faces up.
# Good to know:
01 -
Chill at least 3 hours before serving for the cleanest texture.
02 -
Drain and blot the pineapple so the topping does not become watery.
03 -
Best served cold from the refrigerator.