Description
These Mini Pineapple Upside Down Cheesecakes combine the classic flavors of pineapple and caramel with a creamy cheesecake filling and a crunchy graham cracker crust, all baked in convenient single-serving sizes perfect for any occasion.
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) and line a muffin tin with paper liners to prepare for baking the mini cheesecakes.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture is evenly blended and resembles wet sand.
- Form the Crust: Press the graham cracker mixture firmly into the bottom of each muffin cup, creating an even crust layer to support the cheesecake filling.
- 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, mixing thoroughly after each addition to maintain a smooth texture for the batter.
- Add Vanilla Extract: Stir in the vanilla extract to infuse the filling with a warm, sweet aroma and flavor.
- Fill Muffin Cups: Evenly spoon the cream cheese filling into the muffin cups, filling each about three-quarters full to leave room for the toppings and slight rise during baking.
- Add Pineapple Toppings: Place a few drained pineapple chunks on top of each filled muffin cup, pressing them lightly into the batter.
- Bake: Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool: Remove the muffin tin from the oven and allow the cheesecakes to cool completely in the tin, ensuring they firm up and are easier to remove.
- Serve: Just before serving, drizzle caramel sauce over each mini cheesecake for added sweetness and an appealing finish.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecakes; slight jiggle in the center is okay as they will set while cooling.
- Use paper liners to make removal and cleanup easier.
- The caramel sauce can be warmed slightly to drizzle more easily.
- Store leftover cheesecakes in the refrigerator for up to 3 days.
