Pineapple Upside-Down Cheesecakes Recipe – A Delightful Twist

Pineapple Upside-Down Cheesecakes combine two beloved desserts—pineapple upside-down cake and creamy cheesecake—into a single, irresistible treat. These mini cheesecakes are rich, tangy, and perfectly caramelized, making them ideal for any occasion. Whether you’re hosting a dinner party or simply indulging in a sweet craving, this recipe will surely impress.

Why You’ll Love Pineapple Upside-Down Cheesecakes

• Perfect Individual Portions – Ideal for serving at parties or gatherings.
• Classic Flavors with a Twist – A blend of buttery caramelized pineapple and rich, smooth cheesecake.
• Easy to Make – Simple steps and common ingredients make this a beginner-friendly recipe.
• Great for Any Occasion – Perfect for holidays, celebrations, or a weeknight dessert!

Ingredients

the Pineapple Topping:

• ¼ cup (½ stick) unsalted butter
• ½ cup brown sugar
• 6 pineapple rings (canned or fresh)
• 6 maraschino cherries

the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• ¼ cup sour cream

Instructions

1: Prepare the Pineapple Topping

1. Preheat your oven to 325°F (163°C) and grease a muffin tin.
2. In a saucepan over medium heat, melt the butter and brown sugar together until a smooth caramel-like mixture forms.
3. Spoon about 1 tablespoon of the mixture into each muffin cup.
4. Place a pineapple ring over the caramel mixture and add a maraschino cherry in the center.

2: Make the Crust

1. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Evenly distribute the mixture into each muffin cup, pressing it firmly to form a crust layer.

3: Prepare the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the egg, vanilla extract, and sour cream. Mix until well combined.
3. Pour the cheesecake batter evenly over the crust in each muffin cup.

4: Bake & Cool

1. Bake for 18-20 minutes or until the cheesecakes are set and slightly firm to the touch.
2. Remove from the oven and let cool for about 10 minutes in the pan.
3. Carefully run a knife around the edges and invert the muffin tin onto a tray to release the cheesecakes.
4. Allow to cool completely before serving. Enjoy chilled or at room temperature!

Tips for the Perfect Pineapple Upside-Down Cheesecakes

• Use Fresh or Canned Pineapple – Both work well, but fresh pineapple adds extra flavor.
• Room Temperature Ingredients – Helps achieve a smoother cheesecake batter.
• Don’t Overbake – The cheesecakes should have a slight jiggle in the center when removed from the oven.
• Chill Before Serving – Letting them cool completely enhances their flavor and texture.

FAQs About Pineapple Upside-Down Cheesecakes

1. Can I make these cheesecakes ahead of time?

Yes! You can prepare them a day in advance and store them in the refrigerator until ready to serve.

2. How should I store leftover cheesecakes?

Keep them in an airtight container in the refrigerator for up to 4 days.

3. Can I freeze these mini cheesecakes?

Absolutely! Wrap each cheesecake individually in plastic wrap, place them in a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge before serving.

4. Can I use a different crust?

Yes! Instead of graham crackers, try using crushed vanilla wafers or digestive biscuits for a twist.

5. What can I serve with these cheesecakes?

These cheesecakes are delightful on their own, but you can enhance them with a dollop of whipped cream or a drizzle of caramel sauce.

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Try this easy and delicious Pineapple Upside-Down Cheesecakes recipe, and bring a tropical touch to your dessert table. Let us know in the comments how yours turned out!