Description
Indulge in these delightful Mini Pineapple Upside Down Cheesecakes, featuring a creamy filling and a crisp graham cracker crust, topped with caramelized pineapples and a maraschino cherry.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Maraschino cherries (for garnish)
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs with melted butter. Press into the bottoms of mini cheesecake pans.
- Make the cheesecake filling: Beat cream cheese, sugar, and vanilla extract with an electric mixer until smooth.
- Incorporate the eggs one at a time, mixing well after each addition.
- Fold in the crushed pineapple until evenly distributed.
- Pour the filling into the crusts in the mini pans.
- Bake for about 25-30 minutes, until edges are set but centers jiggle slightly.
- Cool to room temperature and refrigerate for at least a few hours.
- Garnish each cheesecake with a maraschino cherry before serving.
Notes
Make-ahead tips: These cheesecakes improve in flavor when allowed to sit overnight. They can also be made in an air fryer for a quicker version.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg