Mini Pineapple Upside-Down Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup butter, melted
→ Cheesecake Filling
03 -
16 oz (2 packages) cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
→ Topping
07 -
1 can (20 oz) pineapple chunks, drained
08 -
1/4 cup caramel sauce
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 -
Mix graham cracker crumbs with melted butter until evenly coated. Divide among muffin cups and press firmly with back of spoon or small glass.
03 -
Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
04 -
Spoon cheesecake mixture into prepared cups, filling three-quarters full. Top each with pineapple chunks, pressing slightly into filling.
05 -
Bake for 20-25 minutes until edges are set but centers still slightly jiggly. Cool completely in pan, then refrigerate at least 4 hours or overnight.
06 -
Before serving, drizzle each cheesecake with caramel sauce.
# Notes:
01 -
Use room temperature cream cheese and eggs for smooth, lump-free batter
02 -
Thoroughly drain and pat dry pineapple chunks to prevent soggy cheesecakes
03 -
For crack-free cheesecakes, place a pan of hot water on lower oven rack while baking