Pineapple Upside Down Cheesecakes
These delightful mini cheesecakes offer a tropical twist on the classic pineapple upside down cake. With a creamy cheesecake filling and a caramelized pineapple topping, they are perfect for individual servings.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Topping
- 0.5 cup butter
- 1 cup brown sugar
- 1 can crushed pineapple drained
- 12 maraschino cherries
For the Cheesecake Filling
- 24 oz cream cheese softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour 12 muffin cups, or line with paper liners.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Remove from heat and stir in the crushed pineapple.0.5 cup butter
- Spoon about 1 tablespoon of the pineapple mixture into the bottom of each prepared muffin cup. Top with a maraschino cherry.0.5 cup butter
- In a separate bowl, beat the softened cream cheese and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.0.5 cup butter
- Spoon the cheesecake batter evenly over the pineapple mixture in each muffin cup.
- Bake for 20-25 minutes, or until the edges are set and the centers are almost set. They will continue to set as they cool.
- Let the cheesecakes cool in the muffin tin for 10 minutes before inverting them onto a wire rack to cool completely.
Notes
For a firmer cheesecake, you can bake them in a water bath. Ensure the muffin tin is placed inside a larger baking pan, and carefully pour hot water into the larger pan, reaching halfway up the sides of the muffin tin.