Ingredients:

  • 6 tablespoons (85g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 1 (20 oz/567g) can pineapple rings, drained well, patted dry, and halved
  • 12 maraschino cherries, halved (optional)
  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (71g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

  1. Melt butter in a small saucepan. Stir in brown sugar until dissolved. Cook until bubbly and slightly thickened, about 1-2 minutes.
  2. Divide the caramel evenly among the muffin tin cups. Arrange pineapple halves and a cherry half in each cup, cut side down.
  3. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of each muffin cup, on top of the pineapple and caramel.
  4. Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, vanilla extract, and salt.
  5. Spoon the cheesecake filling evenly over the crusts in each muffin cup, leaving a little space at the top.
  6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the edges are set and the centers are just slightly jiggly.
  7. Let the cheesecakes cool completely in the muffin tin on a wire rack. Then, refrigerate for at least 2 hours before serving.
  8. Run a thin knife around the edges of each cheesecake to loosen. Invert onto a serving plate. Enjoy your Mini Pineapple Upside Down Cheesecakes!