Mini Pineapple Upside-Down Cheesecakes Recipe (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ Cheesecake Filling
03 -
2 (8 oz) packages cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
→ Topping
07 -
1 can (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.
02 -
Mix graham cracker crumbs and melted butter until evenly coated. Divide the mixture among the lined muffin cups and press down firmly.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 -
Spoon the cheesecake mixture into the muffin cups, filling each about three-quarters full. Top with pineapple chunks, pressing them gently into the filling.
05 -
Bake for 20-25 minutes, or until the edges are set and the centers still have a slight jiggle. Cool completely in the pan.
06 -
Refrigerate the cheesecakes for at least 4 hours or overnight to set. Drizzle with caramel sauce before serving.
# Notes:
01 -
Substitute with other tropical fruits like mango or peach.
02 -
Use room-temperature cream cheese and eggs to avoid lumps.
03 -
Use homemade caramel sauce if preferred.
04 -
Store in an airtight container in the refrigerator for up to 3 days.
05 -
Freeze for up to 3 months and thaw before serving.