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Mini Pineapple Upside-Down Cheesecakes

Creamy individual cheesecakes baked upside-down with a gooey brown sugar pineapple topping and a buttery graham cracker crust.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 minutes
Total Time 55 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pineapple Topping
  • 0.25 cup unsalted butter melted
  • 0.5 cup packed light brown sugar
  • 1 can (20 oz) pineapple rings drained and patted dry
Cheesecake Filling
  • 16 oz full-fat cream cheese at room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 0.25 cup sour cream at room temperature
  • Pinch salt
Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted

Equipment

  • 12-cup standard muffin tin
  • Hand mixer or stand mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (165°C). Generously grease a 12-cup muffin tin (no liners).
  2. Mix 1/4 cup melted butter and brown sugar. Spoon evenly into the bottoms of the muffin cups.
  3. Trim pineapple rings to fit and press one into each cup over the sugar mixture.
  4. Beat room-temperature cream cheese until smooth. Add 3/4 cup sugar and salt. Beat in eggs one at a time on LOW. Stir in vanilla and sour cream.
  5. Divide cheesecake batter evenly over the pineapple rings.
  6. Mix graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Sprinkle over the cheesecake batter and press gently to form a crust.
  7. Bake for 20-25 minutes, until edges are set and centers are just slightly wobbly.
  8. Cool at room temperature for 1 hour. Cover and refrigerate for at least 4 hours or overnight.
  9. Run a knife around the edges to loosen. Place a platter over the tin and quickly invert to release. Serve chilled.

Notes

Ensure all dairy and eggs are at room temperature for a smooth, lump-free filling. Do not overmix the batter once eggs are added. Chilling is essential for the cheesecakes to set and release cleanly.