Mini Pineapple Upside-Down Cheesecakes
Delightful individual cheesecakes topped with sweet pineapple and a drizzle of caramel, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups melted butter
For the filling
- 2 packages cream cheese, softened (8 oz each)
- 0.5 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the topping
- 1 can pineapple chunks (20 oz), drained
- 0.25 cups caramel sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- In a medium bowl, mix the graham cracker crumbs with melted butter until well combined.
- Press the graham cracker mixture firmly into the bottom of each muffin cup.
Make the Filling
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Incorporate the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Assemble and Bake
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
- Top each cheesecake with a few pineapple chunks.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Remove from oven and allow to cool completely.
- Before serving, drizzle caramel sauce over each mini cheesecake.
Notes
Use fresh pineapple for enhanced flavor. Consider adding cinnamon to the crust for a warm note. Chill cheesecakes overnight for best flavor.