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Mini Pineapple Upside Down Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 38 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Pineapple Upside Down Cheesecakes combine the classic flavors of pineapple upside down cake with creamy cheesecake in a convenient single-serving muffin form. Featuring a buttery graham cracker crust, smooth cream cheese filling, juicy pineapple chunks, and a drizzle of caramel sauce, these delightful treats are perfect for parties, gatherings, or an indulgent dessert at home.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter

For the Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Toppings

  • 1 can (20-ounce) pineapple chunks, drained
  • 1/4 cup caramel sauce

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prepare for baking.
  2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs with melted butter until the mixture is well blended and holds together when pressed.
  3. Form the Crust: Press the graham cracker and butter mixture firmly into the bottom of each muffin cup, creating an even crust base for the cheesecake.
  4. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar together using an electric mixer until the mixture becomes smooth and creamy with no lumps.
  5. Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
  6. Add Vanilla: Stir in the vanilla extract to infuse the filling with additional flavor.
  7. Assemble the Cheesecakes: Divide the cream cheese mixture evenly among the muffin cups, filling each about three-quarters full to allow room for rising during baking.
  8. Add Pineapple Toppings: Place a few drained pineapple chunks on top of the cheesecake batter in each cup to replicate the pineapple upside down effect.
  9. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the cheesecakes are set and a toothpick inserted near the center comes out clean.
  10. Cool: Remove the cheesecakes from the oven and allow them to cool completely while still in the muffin tin to maintain their shape.
  11. Serve: Before serving, drizzle each mini cheesecake with caramel sauce for a delicious finishing touch.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Do not overfill the muffin cups to prevent overflow during baking.
  • Pineapple chunks should be well drained to avoid excess moisture affecting the crust.
  • These mini cheesecakes can be stored in the refrigerator for up to 3 days in an airtight container.
  • For easier removal, let the cheesecakes cool completely and gently lift them out using the paper liners.
  • Optionally, add a maraschino cherry on top for a classic pineapple upside down cake look.

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Find it online: https://dailydinnersolutions.com/mini-pineapple-upside-down-cheesecakes-recipe/