RecipeCastle

The Mini Pineapple Upside Down Cheesecakes I Make for Parties

The Mini Pineapple Upside Down Cheesecakes I Make for Parties
Prep
25 min
Cook
18 min
Total
163 min
Serves
12
Calories
220 kcal

Ingredients

  • 12 chunksPineapple (canned, drained, or fresh)
  • 6 teaspoonsCaramel sauce ((½ teaspoon per cheesecake))
  • 1 tablespoonGranulated sugar ((for sprinkling))
  • 1 cupGraham cracker crumbs
  • 3 tablespoonsUnsalted butter, melted
  • 12 ouncesFull-fat cream cheese, softened
  • 1/3 cupGranulated sugar
  • 2 largeEggs, room temperature
  • 1 teaspoonVanilla extract

Instructions

  1. 1

    Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.

  2. 2

    Add ½ teaspoon caramel sauce to each cupcake liner, place one pineapple chunk on top, and sprinkle a pinch of granulated sugar.

  3. 3

    Mix graham cracker crumbs and melted butter until combined; press about 1 tablespoon of the mixture firmly into each liner on top of the pineapple.

  4. 4

    Beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing gently. Stir in vanilla.

  5. 5

    Divide cheesecake batter evenly among muffin cups. Bake for 18-22 minutes until set but slightly jiggly. Cool for 15-20 minutes, then refrigerate for at least 2 hours.

  6. 6

    Carefully remove liners and place cheesecakes upside down on plates; garnish if desired.