Mini Pineapple Upside Down Cheesecakes (You Need to Try These!)
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 20 minutes
- Yield: 6 1x
Scale
Ingredients
For the crust:
- 1 cup finely crushed graham crackers
- 3 tablespoons of unsalted butter, melted
For the filling:
- 16 oz cream cheese, at room temperature
- 4 eggs yolks
- 2 eggs
- 5 tablespoons of sour cream
- ⅔ cup of granulated sugar
- ½ teaspoon of pure vanilla extract
- 2 tbsp fresh lemon juice
For the pineapple layer:
- ½ cup brown sugar
- 6 (¼ inch thick) fresh pineapple slices, peeled and cored
- 6 maraschino cherries
- 8 tbsp butter
- 1 ¼ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 3 tbsp milk
Instructions
- To make the cheesecake, in a bowl combine the crushed graham crackers and butter.
- Lightly grease a 6-cavity silicone burger bun pan (each measuring 4 inches in diameter, 1.2 inches deep).
- Divide the mixture evenly between cavities.
- Using a spoon press down the crumbs into the burger pan.
- Bake at 350ºF for 5-7 minutes until the crusts look lightly browned around the edges.
- Meanwhile, make the filling.
- Add the cream cheese and sugar to a bowl and mix to combine.
- Add the eggs, sour cream, lemon juice and vanilla extract and mix to combine.
- Remove the burger bun pan from the oven.
- Equally divide cheesecake filling among the burger bun cups.
- Bake at 350ºF for 18-20 minutes or until set with a very slight jiggle in the center.
- Remove from the oven.
- Allow to cool completely.
- Refrigerate the mini cheesecakes overnight.
- Carefully remove the cheesecakes from the pan.
- Refrigerate the cheesecakes while making upside down pineapple layer.
- Lightly grease a 6-cavity burger bun pan.
- Add 4 tablespoons of butter and brown sugar in a small saucepan.
- Cook over medium low heat until the sugar is dissolved and mixture is bubbling, about 5 minutes.
- Divide the mixture evenly between cavities.
- Arrange the pineapple slices and cherries on top of brown sugar mixture.
- In the bowl of a stand mixer fitted with the paddle attachment cream the remaining butter.
- Add the sugar and beat until smooth.
- Add the eggs and vanilla extract and beat to combine.
- Add the milk and beat until combined.
- Add the flour and baking powder and mix to combine.
- Divide the mixture evenly between cavities.
- Bake in preheated oven for 20-25 minutes or until a toothpick, inserted in the middle comes out clean.
- Let the cakes cool in pan for 10 minutes.
- Cover the pan tightly with a large cutting board and invert the cakes.
- Top each cheesecake with upside down pineapple cake and serve.
Find it online: https://nurturedhomes.com/pineapple-upside-down-cheesecake