Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes

These Mini Pineapple Upside-Down Cheesecakes blend classic flavors with a creamy texture, providing a delightful tropical taste to your dessert table.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 250

Ingredients Method Notes

Ingredients

For the Crust

1 - 1 1/2 cups graham cracker crumbs Use store-bought or crush whole graham crackers for freshness.
1/4 cup melted butter Helps bind the crumbs and keep the crust firm.

For the Cheesecake Filling

2 packages (8 oz) cream cheese, softened For a rich and velvety texture, use full-fat cream cheese.
1/2 cup granulated sugar Balances the cream cheese's tanginess with sweetness.
2 large eggs Essential for binding and structure.
1 tsp vanilla extract Enhances sweetness with a lovely aroma.

For the Topping

1 can (20 oz) pineapple chunks, drained Provides a tropical burst of flavor; ensure they are well-drained.
1/4 cup caramel sauce Adds buttery sweetness; feel free to use store-bought or homemade.

Method

Preparation

Preheat your oven.
Make the crumb crust by mixing graham cracker crumbs and melted butter.
Beat the cream cheese, sugar, eggs, and vanilla until smooth.

Assembly

Layer pineapple chunks and caramel in cups, then pour in the cheesecake batter.

Baking

Bake until set and slightly golden.
Chill before serving for the best flavor.

Notes

Ensure all ingredients are at room temperature for a smoother filling. Baking in a water bath can help prevent cracking by keeping moisture around the cheesecakes.