• Prep Time:
  • Cooking Time:
  • Serves: 4 Mini cakes

Warm Upside-Down Cheesecakes with Pineapple S

  • Recipe Submitted by on

Category: Fruit, Cheesecakes, Cakes, Desserts

 Ingredients List

  • 1 tb Unsalted butter
  • 1/4 c Graham cracker crumbs
  • 3/4 c Cream cheese, softened (6oz)
  • 1/4 c + 1 tsp sugar
  • 1/4 ts Freshly grated lemon zest
  • 1/4 ts Vanilla
  • 1 Large egg
  • 1 ts Cornstarch
  • 1/2 c Drained canned crushed
  • Pineapple, reserve 1 T juice
  • 1/2 c Water


In small saucepan melt butter over moderate heat, stir in graham crumbs,
and then divide mixture among 4 paper lines 1/2 cup muffin tins, pressing
in to form a crust. Bake the crusts in the middle of a preheated 350F oven
for 5 minutes, and then let cool on a rack for 5 minutes.

In a bowl with an electric mixer, beat together the cream cheese, 1/4 cup
of the sugar, the zest and the vanilla until the mixture is combined well.
Add the egg, and beat in until well combined, and divide the batter among
the tins. Bake the cheesecakes in the middle of a preheated 350F oven for
20 minutes or until they are set, and let them cool on a rack for 10

While the cheesecakes are baking, in a small bowl dissolve the cornstarch
in the reserved pineapple juice. In a small saucepan simmer the crushed
pineapple with the water anb remaining 1 tsp sugar for 5 minutes, or until
the liquid is reduced to about 2 tablespoons. Stir the cornstarch mixture
and stir it in to the pineapple mixture. Simmer the sauce, stirring, for 2
minutes, transfer it to a metal bowl set in a larger bowl of ice and cold
water, and let it cool, stirring occasionally.

Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce,
discarding the paper.

Gourmet Magazine

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?