Gluten Free Mini Pineapple Upside Down Cheesecakes Recipes

GLUTEN-FREE MINI PINEAPPLE UPSIDE DOWN CHEESECAKES

Steps:

• Stir the coconut, sweetened condensed milk, salt and vanilla together until well combined.
• Whip the egg white to stiff peaks. Take 1/2 and thoroughly fold into the coconut mixture.
• Use a cutter that is the same size (or a tiny bit smaller than) the opening of your ramekins to make your individual crusts.
• On a parchment- or Silpat-lined cookie sheet, press about 2 Tablespoons of the macaroon mixture into the cookie cutter. You want a crust that is about 1/4" thick. Remove the cutter and continue making individual crusts. I ended up with five, so one for each of the minis and one for me to enjoy as a cookie. Perfect!
• Bake at 325F for 18-20 minutes or until lightly golden brown on the tops and deeply golden brown on the bottoms.
• Reduce the oven temperature to 300F.
• Let cool on the sheet for five minutes and then remove to racks to cool completely.
• Mix the brown sugar together with the salt making sure it's evenly distributed.
• Place 1 1/2 Tablespoons (packed) of the sugar mixture evenly in the bottom of each ramekin.
• Top that with a maraschino cherry (well-drained) or whatever fruit you're using in the center of each ramekin.
• Carefully press 2 Tablespoons of crushed pineapple evenly over the sugar and other fruit.
• Set aside.
• Beat the cream cheese on low speed until smooth and creamy, scraping the bowl as necessary.
• Add the sugar, salt and lemon zest and beat until thoroughly combined and smooth. Again, scrape the bowl as necessary.
• Mix in the egg on low speed followed by the juices, scraping bowl as necessary to thoroughly and evenly incorporate the juice.
• Spoon 1/4 of the mixture into each ramekin.
• Bring about 2 cups of water to a boil.
• Place the four ramekins in a cake pan or other baking dish large enough to hold them with at least 1/2" between each and between the sides of the pan and the ramekins.
• Put the pan holding the ramekins on the middle rack of the oven and then carefully pour in the boiling water to a depth of about 1".
• Bake the cheesecakes for about 40 minutes or until the internal temperature of the cheesecake is 155F. (Check at about 30 minutes and go from there).
• Remove each ramekin from the pan of water and let cool on a rack for 30 minutes. Leave the pan of water in the oven so you're not sloshing boiling water all over the place. You can pour out the water once it has cooled off.
• Refrigerate until chilled.
• Run a thin knife around the inside of each ramekin.
• Place a coconut crust on top of the cheesecake, bottom side up, and place a serving plate on top of the whole thing.
• Flip everything over and shake a bit to release the cake onto the plate.
• Enjoy

GLUTEN-FREE MINI PINEAPPLE UPSIDE DOWN CAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 1-quart saucepan, melt 2 tablespoons butter. Stir in 1/2 cup brown sugar. Evenly divide mixture among muffin cups, about 1 rounded teaspoon per cup. Arrange trimmed pineapple slices on top of sugar mixture, and place a cherry, cut side up, in center of each. Set aside.
• In small bowl, mix flour blend, xanthan gum, cinnamon, baking powder and salt. In large bowl, beat 1/3 cup butter and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in eggs 1 at a time, until just combined. Stir in vanilla. On low speed, alternately stir in flour blend mixture and buttermilk; mix until just combined. Pour batter evenly into muffin cups (cups will be full). Place muffin pan on foil-lined cookie sheet.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. Turn cookie sheet upside down over pan, and carefully turn pan over to release cakes. Rearrange pineapple and cherries if needed. Serve warm.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice., For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit., Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.