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Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes
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Mini Pineapple Upside-Down Cheesecakes are delightful individual desserts that combine the rich creaminess of cheesecake with the sweet, caramelized tang of pineapple. Perfectly portioned, visually stunning, and bursting with balanced flavors, these treats provide a nostalgic twist on a classic favorite with a modern, fresh flair. Ideal for parties or special occasions, they are simple to make and customizable to suit various dietary needs.

Ingredients

Scale

Caramelized Pineapple Topping

  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 4 pineapple rings or 1 cup pineapple chunks (fresh or canned)

Crust

  • 3/4 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 1 teaspoon sugar

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream or heavy cream (optional)

Instructions

  1. Prepare the caramelized pineapple topping: Melt butter and brown sugar in a pan over medium heat until golden and bubbly. Arrange pineapple rings or chunks in the caramel and cook just enough to coat them with a sticky, rich glaze.
  2. Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of mini cheesecake molds or a muffin tin lined with cupcake liners to form a sturdy, flavorful base.
  3. Whip the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add sugar, egg, vanilla extract, and sour cream or heavy cream if using. Mix until creamy and well combined, taking care not to overbeat to avoid excess air in the filling.
  4. Assemble and bake: Spoon the cheesecake filling carefully over the caramelized pineapple layer inside each mold. Bake in a preheated oven at 325°F (160°C) for 18-22 minutes until the edges are set but centers still have a slight jiggle.
  5. Cool and chill: Allow the cheesecakes to cool to room temperature, then transfer to the refrigerator. Chill for at least four hours to firm up and enhance flavors before serving.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Do not overbake; remove cheesecakes when centers still jiggle slightly—they will firm up while cooling.
  • Fresh pineapple is preferred for the best flavor and texture over canned pineapple.
  • Grease pans well with non-stick spray or butter to allow easy removal of cheesecakes.
  • Refrigerate cheesecakes for several hours or overnight for optimal flavor melding and texture.
  • To prevent soggy crust, press crust firmly and consider pre-baking it briefly before adding filling.

Nutrition

Keywords: mini cheesecakes, pineapple upside-down cake, caramelized pineapple, individual desserts, easy cheesecake, party dessert, vintage dessert twist

Find it online: https://mealsbylina.com/mini-pineapple-upside-down-cheesecakes/