Mini Pineapple Upside-Down Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ Cheesecake Filling
03 -
16 oz cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
→ Topping
07 -
20 oz pineapple chunks, drained
08 -
1/4 cup caramel sauce
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure the cheesecakes do not stick and make cleanup easier.
02 -
Mix graham cracker crumbs and melted butter in a medium bowl until evenly coated. Divide the mixture evenly among the muffin cups, pressing it firmly with the back of a spoon or bottom of a glass.
03 -
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
04 -
Spoon cheesecake filling into prepared muffin cups, filling each three-quarters full. Add a few pineapple chunks on top, pressing them gently into the filling.
05 -
Bake the cheesecakes for 20–25 minutes or until edges are set, but centers jiggle slightly. Allow them to cool completely in the pan before refrigerating.
06 -
Refrigerate the cheesecakes for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and garnish with optional toppings such as a maraschino cherry or mint leaves.
# Notes:
01 -
Use room-temperature cream cheese and eggs to ensure a smooth texture.
02 -
Drain pineapple chunks thoroughly to avoid excess moisture that could affect the texture.
03 -
Press the crust firmly using a spoon or the base of a glass to ensure it holds together.
04 -
Avoid over-mixing the batter to prevent air bubbles that could cause cracks in the cheesecakes.
05 -
Place a pan of hot water on the oven's lower rack during baking to create steam, preventing cracks in the cheesecakes.