Description
These Mini Pineapple Upside Down Cheesecakes combine the classic tropical flavors of pineapple and caramel with creamy, rich cheesecake and a crunchy graham cracker crust. Perfectly portioned for individual servings, these delightful treats bake quickly and impress every guest with their sweet, tangy, and smooth taste.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings:
- 1 can (20-ounce) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prepare for baking.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter thoroughly until the mixture holds together.
- Form the Crust: Press the graham cracker mixture firmly into the bottom of each muffin cup to create an even base crust.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy without lumps.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth texture.
- Flavor the Filling: Stir in the vanilla extract evenly to blend it into the cheesecake batter.
- Assemble the Cheesecakes: Divide the cream cheese filling evenly among the prepared muffin cups, filling each about three-quarters full to leave room for toppings.
- Add Pineapple Topping: Place a few pineapple chunks on top of each filled muffin cup, distributing evenly.
- Bake: Bake the assembled cheesecakes in the preheated oven for 20 to 25 minutes, or until the centers are set but still slightly jiggly.
- Cool: Remove the mini cheesecakes from the oven and allow them to cool completely in the muffin tin before adding caramel sauce and serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smoother batter without lumps.
- Drain the pineapple chunks thoroughly to prevent excess moisture that can make the crust soggy.
- Allow the cheesecakes to cool fully before adding caramel sauce to prevent it from melting off.
- You can refrigerate the mini cheesecakes after cooling to firm up further before serving.
- Use paper liners to make removal easy and help maintain the shape of the cheesecakes.
