Description
Savor the bliss of creamy mini pineapple upside-down cheesecakes topped with caramelized pineapples and a buttery crust. Perfect for any occasion!
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Granulated sugar
- Cream cheese
- Sour cream
- Canned pineapple slices
- Brown sugar
- Eggs
- Vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease them well.
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of each liner to form the crust.
- Beat softened cream cheese until smooth. Add sour cream, vanilla extract, and granulated sugar; mix until blended.
- Gradually add eggs, mixing one at a time until fully incorporated.
- Drain pineapple slices. In a skillet, melt brown sugar over medium heat; add pineapples until caramelized.
- Place one caramelized pineapple on each crust before pouring in the cheesecake batter. Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool completely and refrigerate for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg