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Delicious Mini Pineapple Upside-Down Cheesecakes
Alyssa

Delicious Mini Pineapple Upside-Down Cheesecakes

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

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.