Description
Mini Pineapple Upside-Down Cheesecakes are a delightful dessert that combines creamy cheesecake with tropical pineapple sweetness, perfect for any occasion.
Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 1/4 cup
- Cream cheese: 2 (8 oz) packages, softened
- Granulated sugar: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Canned pineapple chunks: 1 can (20 oz), drained
- Caramel sauce: 1/4 cup
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter.
- Line muffin tin with cupcake liners and press the graham cracker mixture into the bottom of each liner.
- Bake the crust for 5-7 minutes until lightly golden.
- In a large mixing bowl, beat softened cream cheese until smooth, then add granulated sugar.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Spoon cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
- Place drained pineapple chunks on top of each cheesecake and gently press them in.
- Bake for 18-20 minutes until set around the edges but slightly jiggly in the center.
- Cool in the tin for 10 minutes, then refrigerate for at least 2 hours.
- Drizzle caramel sauce over each cheesecake before serving.
Notes
- Use room temperature ingredients for a smoother filling.
- Don’t overmix after adding eggs to prevent cracks.
- Chill thoroughly for best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Mini Pineapple Upside-Down Cheesecakes, dessert, cheesecake, pineapple, easy recipe