Tropical Delight: Mini Pineapple Upside-Down Cheesecakes That Wow
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Learn how to make delicious Mini Pineapple Upside-Down Cheesecakes. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1/2 cup unsalted butter, melted
3/4 cup brown sugar, packed
1 can (20 oz) pineapple slices, drained
12 maraschino cherries
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F and grease a 12-cup muffin tin generously.
In a small bowl, combine the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup.
Place a pineapple slice over the brown sugar mixture in each cup, then add a maraschino cherry in the center of each pineapple ring.
In another bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and cinnamon. Stir in any remaining melted butter until the mixture resembles wet sand.
Press about a tablespoon of the crumb mixture into each muffin cup, over the pineapple and cherry.
In your stand mixer or a large bowl, beat the cream cheese until smooth, about 2-3 minutes.
Add 2/3 cup of sugar, beating until light and fluffy. Incorporate the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon juice, ensuring the mixture is smooth and creamy.
Divide the cream cheese mixture evenly among the muffin cups, using a spoon or small scoop.
Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
Cool in the pan for 10 minutes before running a knife around the edges to loosen them. Carefully invert onto a cooling rack.
Chill in the refrigerator for at least 2 hours before serving.
