Description
Sinking your spoon into a creamy cheesecake topped with caramelized pineapple, these individual Mini Pineapple Upside-Down Cheesecakes offer a delightful blend of sweet and tangy flavors.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a bowl, mix graham cracker crumbs with melted butter until fully combined. Press this mixture into the bottom of lined muffin tins.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add in the eggs, one at a time, and mix well after each addition. Stir in vanilla extract for flavor.
- Assemble the cheesecakes: Spoon cheesecake filling into the prepared crusts, filling them about three-quarters full. Top each with drained pineapple chunks.
- Bake for about 20-25 minutes, or until the centers are set yet slightly jiggly.
- Chill and serve: Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Garnish with a sprig of mint and additional caramel sauce before serving. Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American