Description
Delightful mini cheesecakes that combine the classic flavors of pineapple upside-down cake with creamy cheesecake, perfect for sharing or enjoying solo.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 can pineapple rings in juice, drained
- 1/4 cup brown sugar
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine the crushed graham crackers, sugar, and melted butter in a bowl until mixed. Press mixture into the bottom of each cupcake liner to form the crust.
- Add the pineapple rings and brown sugar to a small skillet. Cook over medium heat until caramelized. Place one pineapple ring on top of each crust in the muffin tin.
- Beat the cream cheese, sugar, and vanilla in a large bowl until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until creamy.
- Pour the cheesecake filling over the pineapple layer in each cupcake liner, filling them about three-quarters full.
- Bake for 20-25 minutes until set and slightly golden. Allow to cool before refrigerating for at least 2 hours.
Notes
Serve with a dollop of whipped cream or a sprinkle of lime zest for extra flavor. Store in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg