Ingredients
Scale
No need to scour specialty stores or decipher complicated ingredients here. We’re keeping it simple and straightforward, just like my mom used to do.
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- 1 can (20 oz) pineapple slices, drained and cut into small pieces
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- Pinch of salt
If you’re out of graham crackers, crushed vanilla wafers or digestive biscuits make a fantastic substitute for the crust. And don’t worry if you prefer fresh pineapple; just be sure to cook it down a bit to release the juices before using.
Instructions
Now, let’s roll up our sleeves and get to the fun part—creating these lovely little cheesecakes. Remember, it’s not about perfection, just deliciousness.
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- Sprinkle a small amount of brown sugar over each crust, followed by a few pieces of pineapple.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and a pinch of salt.
- Spoon the cream cheese mixture over the pineapple and crust, filling each liner about three-quarters full.
- Bake for 18-20 minutes, or until the cheesecakes are set. They may puff up slightly but will settle as they cool.
- Let them cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mini Pineapple Upside-down Cheesecakes, recipe, cooking, food
