Mini Pineapple Upside Down Cheesecake Recipe

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These delightful mini cheesecakes combine the classic flavors of pineapple upside-down cake with creamy cheesecake. Perfect for individual servings, they are a great dessert for any occasion!

Ingredients

For the Topping:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 6 pineapple rings, cut in halves (or use pineapple tidbits)
  • 6 maraschino cherries, halved

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted

For the Cheesecake:

  • 16 oz (2 packages) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Instructions

  1. Prepare the Topping:
    1. Preheat the oven to 325°F (163°C).
    2. In a small bowl, mix the melted butter and brown sugar until combined.
    3. Place a teaspoon of the butter and brown sugar mixture into the bottom of each cup of a greased muffin tin.
    4. Add a half pineapple ring and a cherry half on top of the mixture in each muffin cup.
  2. Make the Crust:
    1. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
    2. Press about a tablespoon of the crust mixture into the bottom of each muffin cup, on top of the pineapple and cherry.
  3. Prepare the Cheesecake:
    1. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
    2. Add the eggs, one at a time, beating well after each addition.
    3. Mix in the vanilla extract and sour cream until combined and smooth.
    4. Divide the cheesecake batter evenly among the muffin cups, filling each almost to the top.
  4. Bake:
    1. Bake in the preheated oven for 20-25 minutes, or until the centers are set and the edges are lightly golden.
    2. Remove from the oven and allow to cool in the pan for 10 minutes.
    3. Carefully run a knife around the edges of each mini cheesecake to loosen them, then invert the pan onto a baking sheet to release the cheesecakes. If any topping sticks to the pan, simply spoon it back onto the cheesecakes.
  5. Chill and Serve:
    1. Transfer the cheesecakes to a plate and refrigerate for at least 2 hours, or until completely chilled.
    2. Serve chilled and enjoy!

These mini pineapple upside-down cheesecakes are sure to be a hit at your next gathering!

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