Mini Pineapple Upside Down Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs, fresh or store-bought
02 -
1/4 cup melted butter
→ Cheesecake Filling
03 -
2 packages (8 oz each) full-fat cream cheese, softened to room temperature
04 -
1/2 cup granulated sugar
05 -
2 large eggs, at room temperature
06 -
1 teaspoon vanilla extract
→ Topping
07 -
1 can (20 oz) pineapple chunks, well drained
08 -
1/4 cup caramel sauce, store-bought or homemade
# 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 with melted butter until it looks like wet sand. Divide between the muffin cups and press down firmly with the back of a spoon to create a solid base.
03 -
Beat the room temperature cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract until just combined.
04 -
Spoon the creamy mixture into your prepared cups, filling each about three-quarters full. Top each with pineapple chunks, gently pressing them into the filling.
05 -
Bake for 20-25 minutes until the edges are set but centers still have a slight jiggle. Let cool completely in the pan.
06 -
Refrigerate for at least 4 hours or overnight. Before serving, drizzle with caramel sauce for that perfect finishing touch.
# Notes:
01 -
Use room temperature ingredients for the smoothest, lump-free batter
02 -
Make sure to drain and pat dry the pineapple chunks to prevent soggy cheesecakes
03 -
For crack-free cheesecakes, place a pan of hot water on the lower oven rack while baking
04 -
Avoid overmixing the batter to prevent cracks