Description
Mini Pineapple Upside-Down Cheesecakes are delicious, bite-sized desserts with a graham cracker crust, creamy cheesecake filling, and a top layer of caramelized pineapple.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pineapple chunks, drained
- 1/4 cup brown sugar
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin cup.
- In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
- Divide the cream cheese mixture among the muffin cups.
- In a small saucepan, combine the pineapple chunks and brown sugar. Cook over medium heat until the sugar is dissolved and the pineapple is caramelized.
- Top each cheesecake with a spoonful of the caramelized pineapple.
- Bake for 20-25 minutes or until the cheesecakes are set. Allow them to cool in the pan, then refrigerate for at least 2 hours before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Cheesecakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Protein: 4g
Keywords: Mini Pineapple Upside-Down Cheesecakes, Cheesecakes, Dessert, Baking