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Warm Upside-Down Cheesecakes With Pineapple Sauce

Warm Upside-Down Cheesecakes With Pineapple Sauce recipe image
These individual warm upside-down cheesecakes offer the perfect balance of creamy richness and bright tropical acidity. The graham cracker crust provides a buttery, crunchy base that supports the dense, velvety cream cheese filling. Topped with a homemade pineapple sauce thickened with cornstarch, each bite delivers a burst of sweet fruit flavor that cuts through the richness of the cheese. Ideal for a summer dessert party or a special weekend treat, these mini cakes are elegant yet approachable. They are simple to assemble with common pantry ingredients, making them a reliable choice for bakers looking to impress without complicated techniques. Serve them slightly warm to highlight the gooey texture of the sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 261.6
Dietary: Gluten-free
Description
These individual warm upside-down cheesecakes offer the perfect balance of creamy richness and bright tropical acidity. The graham cracker crust provides a buttery, crunchy base that supports the dense, velvety cream cheese filling. Topped with a homemade pineapple sauce thickened with cornstarch, each bite delivers a burst of sweet fruit flavor that cuts through the richness of the cheese. Ideal for a summer dessert party or a special weekend treat, these mini cakes are elegant yet approachable. They are simple to assemble with common pantry ingredients, making them a reliable choice for bakers looking to impress without complicated techniques. Serve them slightly warm to highlight the gooey texture of the sauce.
Ingredients
  • 1 tablespoons Unsalted butter
  • 1 large egg
  • 1/4 cups Graham cracker crumbs
  • 1 teaspoons Cornstarch
  • 3/4 cups Cream cheese, softened (6oz) 1/2 c Drained canned crushed
  • 1/4 cups + 1 teaspoon sugar Pineapple, reserve 1 T juice
  • 1/4 teaspoons Freshly grated lemon zest
  • 1/2 cups Water
  • 1/4 teaspoons Vanilla
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a small saucepan, melt the butter over moderate heat.
  3. 3
    Stir in the graham cracker crumbs until well coated.
  4. 4
    Divide the mixture among 4 paper-lined 1/2-cup muffin tin cups, pressing firmly to form a crust.
  5. 5
    Bake the crusts in the middle of the oven for 5 minutes, then cool on a rack for 5 minutes.
  6. 6
    In a bowl, beat together the cream cheese, 1/4 cup sugar, lemon zest, and vanilla until smooth and combined.
  7. 7
    Add the egg and beat until well incorporated.
  8. 8
    Divide the batter evenly among the prepared crusts in the muffin tins.
  9. 9
    Bake the cheesecakes for 20 minutes, or until set in the center.
  10. 10
    Let the cheesecakes cool on a rack for 10 minutes.
  11. 11
    While baking, dissolve the cornstarch in the reserved 1 tablespoon of pineapple juice in a small bowl.
  12. 12
    In a small saucepan, simmer the crushed pineapple, 1/2 cup water, and remaining 1 teaspoon sugar for 5 minutes, or until liquid is reduced to about 2 tablespoons.
  13. 13
    Stir the cornstarch mixture and pour it into the pineapple mixture.
  14. 14
    Simmer the sauce, stirring constantly, for 2 minutes until thickened.
  15. 15
    Transfer the sauce to a metal bowl set over a larger bowl of ice water to cool quickly, stirring occasionally.
  16. 16
    Spoon the cooled pineapple sauce onto 2 serving plates.
  17. 17
    Invert the cheesecakes onto the sauce, discarding the paper liners.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 261.6kcal
% Daily Value *
Total Fat 18.9g30%
Saturated Fat 11.5g58%
Cholesterol 54.4mg19%
Sodium 340.6mg15%
Total Carbohydrate 16.8g6%
Dietary Fiber 0.1g1%
Sugars 16.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 10-15 seconds before serving if desired.

Substitutions: You can use fresh pineapple chunks instead of canned, but you may need to cook the sauce longer to reduce the liquid. For a gluten-free version, use gluten-free graham cracker crumbs.

Tip: Ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps in the batter.

Variations: Add a pinch of cinnamon or nutmeg to the crust for added warmth.

Keywords: pineapple, cheesecake, mini, upside-down, dessert, cream cheese, graham cracker, baking, tropical, fruit sauce, summer, individual, custard, glaze, party, easy, breakfast, brunch
Read it online: https://www.chefs-mate.com/recipe/warm-upside-down-cheesecakes-with-pineapple-sauce/