Description
Sweet mini pineapple upside-down cheesecakes combine classic dessert nostalgia with elegant individual portions. Caramelized fruit and creamy filling create a delightful treat you’ll savor with each delicate bite.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- 1 cup graham cracker crumbs
- 6 pineapple rings
- ¼ cup (60 ml/60 g) unsalted butter, melted (for topping)
- ½ cup (100 g) brown sugar, packed
- 6 maraschino cherries, halved
- 3 tbsps (45 ml/45 g) unsalted butter, melted (for crust)
- 2 tbsps (30 g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Preparation: Generously coat a standard muffin tin with non-stick spray, ensuring complete surface coverage to prevent adherence.
- Crust Formation: Pulverize graham crackers into fine, uniform crumbs, creating a consistent base texture. Merge melted butter with crumbs until the mixture resembles damp sand, confirming proper cohesion by gently pressing.
- Caramel Foundation: Distribute caramelized brown sugar and butter mixture evenly across each muffin cavity, establishing a rich, golden base for the mini cheesecakes.
- Pineapple Arrangement: Strategically place pineapple chunks atop the caramel layer, creating an aesthetically pleasing and symmetrical pattern.
- Cheesecake Batter: Whip cream cheese until supremely smooth, eliminating potential lumps. Gradually fold in sugar, eggs, and vanilla extract, stirring gently to maintain a silky, consistent mixture.
- Filling and Baking: Delicately spoon the cheesecake batter over the pineapple layer, filling each cavity approximately 3/4 full. Bake in a preheated oven until cheesecakes appear set with a subtle center wobble.
- Cooling and Setting: Allow cheesecakes to cool completely at room temperature, then refrigerate for a minimum of two hours to enhance flavors and facilitate easy removal.
- Serving: Gently invert the muffin tin to release the mini cheesecakes, unveiling the beautifully caramelized pineapple topping.
Notes
- Prevent Sticking Strategically: Use parchment paper strips in addition to non-stick spray for easier removal of delicate mini cheesecakes from muffin tin.
- Control Moisture Carefully: Pat pineapple chunks completely dry before placing on caramel base to prevent excess liquid from compromising cheesecake texture.
- Achieve Smooth Consistency: Bring cream cheese to room temperature before mixing to eliminate lumps and create a perfectly silky batter without overbeating.
- Balance Baking Precision: Use water bath technique or place a pan of hot water on lower oven rack to create gentle, even heat and prevent cheesecake cracking during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg