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Mini Pineapple Upside-Down Cheesecakes

Delightful individual cheesecakes with a caramelized pineapple topping, combining the flavors of classic pineapple upside-down cake with creamy cheesecake.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp brown sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 4 pineapple rings, cut into quarters
  • 8 maraschino cherries
  • 1/4 cup brown sugar (for topping)
  • 2 tbsp butter (for topping)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line a muffin tin with parchment liners.
  2. Mix graham cracker crumbs, 3 tbsp melted butter, and 2 tbsp brown sugar. Press 1 tbsp mixture into each liner.
  3. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla. Fold in crushed pineapple.
  4. Spoon cheesecake batter over crusts, filling 3/4 full.
  5. In a skillet, melt 2 tbsp butter with 1/4 cup brown sugar. Add pineapple quarters and cherries, cooking for 2 minutes.
  6. Place one pineapple quarter and cherry on top of each cheesecake.
  7. Bake for 20-25 minutes. Cool completely before refrigerating for 2 hours.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett