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Mini Pineapple Upside-Down Cheesecakes

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Delightful bite-sized cheesecakes topped with a caramelized pineapple layer, perfect for parties and gatherings.

Ingredients

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  • 1 cup crushed pineapple, drained
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup graham cracker crumbs
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 325°F (163°C). In a skillet over medium heat, melt the unsalted butter and brown sugar together. Once melted, stir in the crushed pineapple and let it cook for about 5 minutes until it’s bubbly and caramelized.
  2. Grab a muffin tin and line it with cupcake liners. Spoon the pineapple mixture evenly into the bottom of each liner.
  3. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  4. Add the eggs, one at a time, mixing thoroughly after each addition for a lovely texture.
  5. Fold in the graham cracker crumbs and chopped nuts if using.
  6. Pour the cream cheese mixture over the pineapple layer in each muffin liner, filling them just about full.
  7. Place the muffin tin in the preheated oven and bake for 20-25 minutes until set yet slightly jiggly in the center.
  8. Allow the cheesecakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

These mini cheesecakes can be served with whipped cream or fresh fruit. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for about a month.

Nutrition

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

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