Name: Delicious Mini Pineapple Upside-Down Cheesecakes
Ingredients: Crust: 1.5 cups graham cracker crumbs: They form the base of the cheesecake, providing a sweet and crunchy texture that pairs beautifully with the creamy filling.; 1/4 cup melted butter: This binds the crumbs together, ensuring the crust holds up while adding richness and flavor.; Cheesecake Filling: 2 (8 oz) packages cream cheese, softened: The star ingredient, cream cheese provides a creamy, tangy filling that’s essential for cheesecake.; 1/2 cup granulated sugar: Sugar adds sweetness to balance the tanginess of the cream cheese.; 2 large eggs: Eggs act as a binding agent and help the cheesecake set during baking.; 1 tsp vanilla extract: This enhances the flavor profile, imparting a warm, inviting aroma.; Topping: 1 can (20 oz) pineapple chunks, drained: The pineapple adds a tropical fruitiness and a juicy texture, making these cheesecakes a memorable treat.; 1/4 cup caramel sauce: Drizzled on top before serving, caramel brings a sweet, indulgent finish to the dessert.

Description

Savor mini pineapple upside-down cheesecakes, combining creamy cheesecake with sweet pineapple for a perfectly delicious dessert.

Ingredients

Scale

Crust:
- 1.5 cups graham cracker crumbs: They form the base of the cheesecake, providing a sweet and crunchy texture that pairs beautifully with the creamy filling.
- 1/4 cup melted butter: This binds the crumbs together, ensuring the crust holds up while adding richness and flavor.
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened: The star ingredient, cream cheese provides a creamy, tangy filling that’s essential for cheesecake.
- 1/2 cup granulated sugar: Sugar adds sweetness to balance the tanginess of the cream cheese.
- 2 large eggs: Eggs act as a binding agent and help the cheesecake set during baking.
- 1 tsp vanilla extract: This enhances the flavor profile, imparting a warm, inviting aroma.
Topping:
- 1 can (20 oz) pineapple chunks, drained: The pineapple adds a tropical fruitiness and a juicy texture, making these cheesecakes a memorable treat.
- 1/4 cup caramel sauce: Drizzled on top before serving, caramel brings a sweet, indulgent finish to the dessert.

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners, which will make removing the cheesecakes easier.
Prepare the Crust: In a medium mixing bowl, combine 1.5 cups of graham cracker crumbs with 1/4 cup of melted butter. Mix until the crumbs are fully coated in butter. Press this mixture firmly into the bottom of each muffin cup to create a sturdy base for your cheesecakes.
Make the Cheesecake Filling: In a large bowl, beat 2 packages (8 oz each) of softened cream cheese together with 1/2 cup of granulated sugar until smooth and creamy, ensuring there are no lumps. Add 2 large eggs one at a time, mixing well after each addition. Finally, stir in 1 tsp of vanilla extract until fully incorporated.
Assemble: Spoon the cheesecake filling into the muffin cups over the crust, filling each cup about 2/3 full. Top each cheesecake with drained pineapple chunks, distributing evenly among the cups.
Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes. The edges should be set, while the centers will still be slightly jiggly. Remove from the oven and allow to cool completely in the pan.
Chill and Serve: After cooling, refrigerate the cheesecakes for at least 4 hours, allowing them to firm up. Before serving, drizzle with 1/4 cup of caramel sauce to elevate their flavor. For an extra touch, consider garnishing with a cherry or a sprig of mint.