Description
Delightful mini cheesecakes that capture the essence of the classic pineapple upside-down cake with a creamy twist.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple slices, drained
- 1/2 cup brown sugar
- 1/4 cup maraschino cherries (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Beat the cream cheese and sugar together in another bowl until smooth. Add the eggs one at a time, mixing well between each addition. Mix in the vanilla extract until fully incorporated.
- Pour the cheesecake mixture over the crust in the pan and spread it evenly.
- Arrange the pineapple slices on top and sprinkle with brown sugar.
- Bake for 50-60 minutes or until set with a slightly jiggly center. Let it cool for at least 30 minutes, then refrigerate for at least 4 hours before serving.
- Decorate with maraschino cherries if desired before serving.
Notes
Ensure all ingredients are at room temperature for a smooth mixture. Don’t overmix after adding eggs to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American