Warm Upside-Down Cheesecake with Pineapple Sauce

1. 1

   In a small saucepan melt the butter over moderate heat, stir in the graham cracker crumbs, and divide the mixture among 4 paper-lined 1/2-cup muffin tins, pressing it to form a crust.

2. 2

   Bake the crusts in the middle of a preheated 350F.

3. 3

   oven for 5 minutes and let them cool on a rack for 5 minutes.

4. 4

   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, and divide the batter among the tins.

5. 5

   Bake the cheesecakes in the middle of the preheated 350F.

6. 6

   oven for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes.

7. 7

   While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice.

8. 8

   In the small saucepan simmer the crushed pineapple with the water and the remaining 1 teaspoon sugar for 5 minutes, or until the liquid is reduced to about 2 tablespoons, stir the cornstarch mixture, and stir it into the pineapple mixture.

9. 9

   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.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.