Pineapple Upside-Down Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup butter, melted
→ Cheesecake Filling
03 -
16 oz (2 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 the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 -
In a mixing bowl, combine graham cracker crumbs and melted butter until evenly coated. Divide the mixture among the muffin cups and press firmly with the back of a spoon or small glass to form a flat base.
03 -
Using an electric mixer, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until fully combined.
04 -
Spoon the cheesecake batter into the prepared crusts, filling each about three-quarters full. Place a few pineapple chunks on top of each cheesecake, pressing them gently into the filling.
05 -
Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers still jiggle slightly. Cool completely in the pan, then refrigerate for at least 4 hours or overnight to allow the cheesecakes to set.
06 -
Before serving, drizzle each mini cheesecake with caramel sauce for added sweetness and flair. Enjoy chilled!
# Notes:
01 -
Ensure all ingredients—cream cheese, eggs—are at room temperature for a smooth batter.
02 -
Thoroughly drain and pat dry pineapple chunks to prevent soggy cheesecakes.
03 -
To avoid cracks, place a pan of hot water on the lower oven rack while baking to create steam.