Ingredients
Scale
For the Topping (which goes on the bottom):
- 6 tablespoons unsalted butter, melted
- 3/4 cup brown sugar, packed
- 12 pineapple rings (from a 20 oz can), patted dry
- 12 maraschino cherries, stems removed
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
For the Cheesecake:
- 24 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup pineapple juice (reserved from the can)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- First things first, I preheat my oven to 325°F (165°C). This slightly lower temperature helps prevent the cheesecakes from cracking and ensures even baking.
- I start with the topping (which actually goes on the bottom). In a bowl, I mix the melted butter with brown sugar, vanilla extract, and that pinch of salt until it looks like wet sand. This mixture gets divided equally among my well-greased muffin cups.
- Next comes my favorite part placing a pineapple ring in each cup. I make sure to pat them dry first (this helps prevent the caramel from becoming too runny). Then, I nestle a maraschino cherry in the center of each ring. This creates that classic upside-down cake look we all love.
- For the cheesecake batter, I start by beating my room-temperature cream cheese until it’s super smooth. This usually takes about 2-3 minutes, and I always scrape down the sides of the bowl to catch any lumps.
- I add the sugar and beat until the mixture looks light and fluffy about another 2 minutes. Room temperature ingredients are crucial here for achieving that perfect smooth texture.
- One at a time, I add the eggs, mixing on low speed just until each one disappears into the batter. Over-mixing at this stage can lead to cracks, so I keep it gentle.
- Next, in go the sour cream, vanilla extract, and pineapple juice. These ingredients add moisture and a hint of tropical flavor that complements the pineapple topping perfectly.
- Finally, I fold in the flour and salt until just combined. The flour helps stabilize the cheesecake and prevent cracks.
- I carefully spoon or scoop the batter over my prepared pineapple rings, filling each cup almost to the top. A cookie scoop makes this job much easier and neater.
- These little treasures bake for about 22-25 minutes. I know they’re done when the edges are set but the centers still have a slight jiggle like Jell-O.
- After cooling for about 30 minutes at room temperature, I run a knife around the edges and carefully flip them onto a serving plate. This is the moment of truth when that beautiful pineapple design is revealed!
Notes
- Temperature matters more than you might think. Room temperature ingredients blend more smoothly and create a silkier cheesecake texture. I set my ingredients out at least 2 hours before baking.
- Don’t skip drying the pineapple rings! Extra moisture can make the caramel sauce too thin. I pat each ring thoroughly with paper towels before placing them in the muffin tin.
- A water bath isn’t necessary for these mini versions, but placing a pan of hot water on the bottom rack of the oven while baking creates a humid environment that helps prevent cracks.
- The cheesecakes will puff up while baking and sink a bit as they cool this is completely normal! The slight depression actually helps hold the caramel topping once they’re flipped.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 250-280 kcal
- Sugar: 22-26g
- Sodium: 150-200mg
- Fat: 14-18g
- Saturated Fat: 7-10g
- Unsaturated Fat: 4-6g
- Trans Fat: 0-0.5g
- Carbohydrates: 28-32g
- Fiber: 0-1g
- Protein: 3-5g
- Cholesterol: 40-60mg