Mini Pineapple Upside-Down Cheesecake (Print Version)
Creamy, tangy bite-sized cheesecakes crowned with caramelized pineapple chunks and drizzled with luscious caramel sauce.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ Cheesecake Filling
03 -
2 (8 oz) packages cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
→ Topping
07 -
1 can (20 oz) pineapple chunks, drained
08 -
1/4 cup caramel sauce
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
02 -
Mix graham cracker crumbs and melted butter in a medium bowl until evenly coated. Divide the mixture among the lined muffin cups, pressing firmly to form the crust.
03 -
Beat softened cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract until combined.
04 -
Spoon the cheesecake filling into the prepared muffin cups, filling each three-quarters full. Top with a few pineapple chunks, pressing gently into the filling.
05 -
Bake for 20-25 minutes or until the edges are set and the centers slightly jiggle. Let cool completely in the pan.
06 -
Refrigerate the cheesecakes for at least 4 hours or overnight to set. Drizzle with caramel sauce before serving.
# Additional Notes:
01 -
Use room-temperature cream cheese and eggs for a smooth batter.
02 -
Drain pineapple thoroughly to avoid extra moisture.
03 -
Press the crust firmly to ensure a sturdy base.
04 -
Avoid over-mixing to prevent air bubbles and cracks in the cheesecake.
05 -
Use a water bath for extra-smooth cheesecakes.