Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 can pineapple slices
- 6 maraschino cherries
- 1/2 cup caramel sauce
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Directions
Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Combine graham cracker crumbs, melted butter, and brown sugar; press the mixture firmly into the bottom of each liner to form a crust.
Place a spoonful of caramel sauce in each liner, top with a pineapple slice, and center a cherry on the pineapple.
In a bowl, beat the cream cheese and sugar until smooth, then add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and sour cream until the cheesecake batter is just combined.
Carefully pour the cheesecake batter over the pineapple slices, filling each liner nearly to the top.
Bake for 20-25 minutes, or until the centers are set.
Cool the cheesecakes completely, then refrigerate for at least 2 hours.
Remove the cupcake liners, invert the cheesecakes onto a serving plate, and drizzle with extra caramel sauce.
Frequently Asked Questions
How should I store leftover Mini Pineapple Upside-Down Cheesecakes?
Because these cheesecakes contain cream cheese, they must be stored in an airtight container in the refrigerator. They will keep well for up to 4 days. Allow them to come to room temperature for about 15 minutes before serving for the best texture.
Can I substitute the graham cracker crust ingredients in these mini cheesecakes?
Yes, you can easily substitute the graham cracker crumbs; shortbread cookies or vanilla wafers work wonderfully as a base. Ensure you still mix the crumbs with the melted butter and brown sugar before pressing them into the muffin tin liners.
What is the best way to prevent the pineapple from sliding off my cheesecakes during baking?
To ensure the pineapple slice stays centered, press it firmly onto the caramel sauce layer before adding the cheesecake batter. Baking them low and slow at 325°F (163°C) also helps the filling set around the fruit securely.
