Mini Pineapple Upside-Down Cheesecakes
These delightful mini cheesecakes combine the tang of cream cheese and the sweetness of caramelized pineapple, making them perfect for celebrations or a cozy night in.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs Can use store-bought or crush whole graham crackers for freshness.
- 1/4 cup melted butter Real butter is recommended for best flavor.
- Pinch of fine sea salt Cuts through the sweetness.
Filling
- 2 packages (8 oz) cream cheese, softened Use full-fat cream cheese for best flavor and texture.
- 1/2 cup granulated sugar Sweetens the filling.
- 2 large eggs Bind the ingredients and give structure.
- 1 tsp vanilla extract Enhances the sweetness and aroma.
- 1 can (20 oz) pineapple chunks, drained Make sure to thoroughly drain to reduce moisture.
- 1/4 cup caramel sauce Adds a luscious sweetness.
- 2 tbsp brown sugar Helps caramelize the pineapple.
Optional Toppings
- To taste whipped cream For serving.
- To taste vanilla ice cream Makes a nice pairing.
Instructions
Preheat the Oven
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease 12 standard cups.
Prepare the Crust
- Stir the graham cracker crumbs with the melted butter and a pinch of salt until the mixture looks like wet sand.
- Press about a tablespoon of the crumb mix into the bottom of each tin cup to form a firm, even base. Chill briefly to firm up.
Make the Cheesecake Filling
- Beat the softened cream cheese with granulated sugar until glossy and smooth.
- Add eggs one at a time, then stir in vanilla.
- The final batter should be silky, without lumps, and have a pale, creamy sheen.
Assemble the Cheesecakes
- Place one pineapple chunk in the center of each prepared crust, then sprinkle a small pinch of brown sugar over the pineapple.
- Spoon the cheesecake batter over the pineapple and crust, filling each cup almost to the top without spilling over.
Bake
- Bake at 325°F for 18 to 22 minutes, until the edges are set and the centers have a slight jiggle.
- Rotate the pan halfway through baking for even browning. Do not overbake as the centers will firm up as they cool.
Chill and Serve
- Once baked, let the cheesecakes cool at room temperature for 30 minutes, then chill in the fridge for at least 4 hours or overnight.
- Before serving, drizzle each with caramel sauce and optionally add a small spoonful of whipped cream or a mint leaf.
Notes
For a gluten-free version, substitute gluten-free graham crumbs. Keeps well in the refrigerator for up to 4 days. Flavor variations include adding coconut, lime zest, or rum.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 20g
Tried this recipe?Let us know how it was!