Mini Pineapple Upside-Down Cheesecakes (Print Version)
Delightful mini desserts merging creamy cheesecake with tropical caramelized pineapple on a buttery graham cracker base.
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
16 oz cream cheese, softened
04 -
1/2 cup granulated sugar
→ Topping
05 -
1 cup pineapple rings, chopped
06 -
2 tablespoons brown sugar
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a bowl, combine graham cracker crumbs and melted butter; mix well. Press one tablespoon into each muffin cup.
03 -
Beat softened cream cheese until smooth; gradually add sugar and mix until fluffy.
04 -
In a saucepan over medium heat, combine chopped pineapple and brown sugar until caramelized.
05 -
Spoon two tablespoons of the cream cheese mixture into each crust and top with caramelized pineapple.
06 -
Bake for about 20 minutes or until set with a slight jiggle in the center. Cool completely before refrigerating for at least two hours.