Mini Pineapple Upside-Down Cheesecakes – 6 Tropical Creamy Layers
Mini Pineapple Upside-Down Cheesecakes feature caramelized pineapple and brown sugar topping over a creamy cheesecake base with a buttery graham crust.
Ingredients
1 cup graham cracker crumbs
3 tablespoons melted butter for crust
2 tablespoons melted butter for topping
2 tablespoons brown sugar
12 small pineapple pieces drained
12 maraschino cherries optional
16 ounces cream cheese softened
1 half cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon pineapple juice optional
Instructions
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Preheat oven to 325 degrees Fahrenheit and line muffin tin with liners.
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Mix graham crumbs and melted butter. Press into liners and bake 5 minutes.
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Add melted butter and brown sugar to each cup. Top with pineapple and cherry.
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in vanilla and pineapple juice.
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Fill cups with batter.
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Bake 18 to 22 minutes until centers are set but slightly jiggly.
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Cool gradually and refrigerate at least 3 hours.
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Invert before serving.
Notes
Drain pineapple well to prevent excess moisture. Chill thoroughly for easiest removal.