Description
A delightful twist on the classic dessert, Mini Pineapple Upside Down Cheesecakes offer the best flavors of pineapple cake and creamy cheesecake in individual servings.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 eggs
- Whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the crushed pineapple and brown sugar in a small pan over medium heat.
- Blend the softened cream cheese, sugar, and vanilla extract in a mixing bowl until smooth.
- Add the eggs to the cream cheese mixture one at a time, mixing well after each.
- Mix graham cracker crumbs and melted butter in another bowl.
- Press the crumb mixture into the bottom of mini cheesecake pans or muffin tins.
- Pour the cheesecake batter over the crusts and add the pineapple mixture on top.
- Bake for 20-25 minutes or until the centers are set.
- Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours.
- Add a dollop of whipped cream on top before serving.
Notes
These mini cheesecakes can be stored in an airtight container in the refrigerator for about 3-4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg