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Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes
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Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of caramelized pineapple with a rich, creamy cheesecake base in perfectly sized individual portions. These bite-sized desserts offer a delightful balance of tangy, creamy, and sweet flavors topped with a glossy caramel pineapple ring. Ideal for parties, celebrations, or a sweet everyday indulgence with a tropical twist.

Ingredients

Caramel Pineapple Base

  • Butter – 4 tablespoons
  • Brown sugar – 1/3 cup
  • Canned pineapple rings – 12 slices

Crust

  • Graham cracker crumbs – 1 cup
  • Butter (melted) – 4 tablespoons

Cheesecake Filling

  • Cream cheese (room temperature) – 16 ounces (2 packages)
  • Granulated sugar – 1/2 cup
  • Sour cream – 1/2 cup
  • Eggs – 2 large
  • Vanilla extract – 1 teaspoon

Instructions

  1. Prepare the caramel pineapple base: Melt butter and brown sugar together in a saucepan over medium heat until bubbly and caramelized. Spoon a small amount of this caramel mixture into each cup of a muffin tin, then place a pineapple ring on top, pressing lightly to ensure it adheres evenly.
  2. Make the crust: In a bowl, combine graham cracker crumbs with melted butter until well mixed and crumbly. Press this mixture firmly over the pineapple layer in each muffin cup to form the cheesecake crust.
  3. Mix the cheesecake filling: In a large bowl, beat the cream cheese until smooth and free of lumps. Add granulated sugar, sour cream, eggs, and vanilla extract, then blend until the mixture is creamy and fully combined.
  4. Assemble the cheesecakes: Pour the cheesecake filling over the crust in each muffin cup, filling nearly to the top. Tap each tin gently on the counter to release any trapped air bubbles.
  5. Bake and cool: Bake the cheesecakes at 325°F (160°C) for 18-22 minutes, until the filling is set but still slightly jiggles in the center. Allow cheesecakes to cool completely before refrigerating. Once chilled, invert the cheesecakes onto a serving plate to reveal the glossy caramelized pineapple topping.

Notes

  • Use room temperature cream cheese to achieve a smooth, lump-free filling.
  • Do not overbake; a slight wobble in the center ensures creamy texture.
  • Refrigerate for several hours or overnight for firmer slices and better flavor melding.
  • Line muffin tins with cupcake liners for easier removal and less sticking.
  • Keep a close watch on caramel to avoid burning while achieving a thick, shiny glaze.

Nutrition

Keywords: mini pineapple upside-down cheesecake, pineapple cheesecake, mini cheesecakes, tropical dessert, bite-sized dessert

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