Mini Pineapple Upside-Down Cheesecakes Recipe
These Mini Pineapple Upside-Down Cheesecakes combine a rich, creamy cheesecake base with tropical pineapple and a drizzle of caramel sauce. Perfect for parties or a sweet after-dinner treat!
Ingredients
For the Crust:
- - 1½ cups graham cracker crumbs
- - 1/4 cup melted butter
For the Cheesecake Filling:
- - 2 8 oz packages cream cheese, softened
- - 1/2 cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
For the Topping:
- - 1 20 oz can pineapple chunks, drained
- - 1/4 cup caramel sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until evenly coated. Divide the mixture evenly among the muffin cups and press firmly into the bottoms using a spoon or small glass.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Assemble the Cheesecakes: Spoon the cheesecake batter into the prepared muffin cups, filling them about three-quarters full. Top each cheesecake with a few pineapple chunks, gently pressing them into the batter.
- Bake: Bake for 20-25 minutes, or until the edges are set and the centers jiggle slightly. Let the cheesecakes cool in the pan.
- Chill and Serve: Refrigerate the cheesecakes for at least 4 hours or overnight. Before serving, drizzle each one with caramel sauce. Optionally, garnish with a maraschino cherry or mint leaves for a decorative touch.
Notes
- Room Temperature Ingredients: Use room-temperature cream cheese and eggs to ensure a smooth batter.
- Drain Pineapple Thoroughly: Dry the pineapple chunks to avoid excess moisture.
- Crust Tips: Press the crust firmly for stability.
- Water Bath: Place a pan of hot water on the lower oven rack for smooth, crack-free cheesecakes.