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Mini Pineapple Upside-Down Cheesecakes

Individual cheesecakes featuring a graham cracker crust, a creamy filling, and a caramelized pineapple topping with a thick caramel glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 45 minutes
Servings: 6 cheesecakes
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 cup graham cracker crumbs
  • 0.25 cup brown sugar
  • 4 tbsp unsalted butter melted
For the Cheesecake Filling
  • 8 oz cream cheese full-fat, softened
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
For the Topping & Glaze
  • 4-6 slices canned pineapple rings cut to fit mini size
  • 2 tbsp butter
  • 0.25 cup brown sugar
  • 2 tbsp heavy cream for thick caramel

Equipment

  • 12-cup muffin tin
  • Electric mixer
  • Small heavy-bottom saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin. Mix crust ingredients and press firmly into each cup. Bake crust 5 minutes; cool.
  2. Make Filling: Beat softened cream cheese until fluffy. Beat in sugar, then egg and vanilla until just combined. Spoon filling over cooled crusts.
  3. Bake & Chill: Bake 18-22 minutes until set. Cool 10 minutes in oven, then remove and chill completely for at least 4 hours.
  4. Make Caramel Glaze: Melt 2 tbsp butter in a saucepan. Stir in 1/4 cup brown sugar until dissolved and bubbling. Stir in heavy cream and simmer 1-2 minutes until thick and viscous.
  5. Assemble: Remove cheesecakes from cups/liners. Invert onto a plate. Top each with a pineapple slice. Drizzle generously with the thick, gooey caramel sauce and serve.

Notes

Cream cheese must be room temperature for a smooth filling. The caramel glaze is best made fresh right before serving for the best gooey consistency and shine. You can add a maraschino cherry to the center of the pineapple for a classic look.