Description
These Mini Pineapple Upside-Down Cheesecakes combine the flavors of creamy cheesecake with caramelized pineapple on a buttery graham cracker crust. Easy, delicious, and perfect for any occasion!
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping:
- 1 can (20 oz) pineapple chunks, drained
- ¼ cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the crust by combining graham cracker crumbs and melted butter. Press into the muffin liners.
- Make the filling by beating cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
- Assemble cheesecakes by filling the muffin cups with batter (¾ full) and topping with pineapple chunks.
- Bake for 20-25 minutes, until edges are set but the center is slightly jiggly.
- Chill & Serve: Cool completely, then refrigerate for at least 4 hours. Drizzle with caramel sauce before serving.
Notes
- Use room-temperature ingredients for a smooth batter.
- Drain pineapple thoroughly to avoid excess moisture.
- Press the crust firmly for a sturdy base.
- Avoid over-mixing to prevent cracks in the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American