Description
These Mini Pineapple Upside-Down Cheesecakes combine the creamy richness of cheesecake with the caramelized sweetness of pineapple upside-down cake. Perfect for any occasion, they offer a tropical, bite-sized treat that will wow your guests and satisfy your sweet tooth!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 can (20 oz) pineapple chunks, drained
- ¼ cup caramel sauce
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Divide the mixture evenly among the muffin cups, pressing down firmly to create a solid base.
- Make the Cheesecake Filling: Beat the softened cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Assemble the Cheesecakes: Spoon the cheesecake filling into the muffin cups, filling each about ¾ full. Gently press pineapple chunks into the top of each cheesecake.
- Bake: Bake for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. Remove from the oven and let them cool completely in the muffin tin.
- Chill and Serve: Refrigerate the cheesecakes for at least 4 hours or overnight to allow them to set. Drizzle with caramel sauce before serving.
Notes
- Full-fat cream cheese gives the smoothest, creamiest texture.
- Avoid overbaking – the center should have a slight jiggle when done.
- Drain the pineapple well to avoid excess moisture that can affect texture.
- Chill thoroughly – they need time to set before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American