Irresistible Mini Pineapple Upside-Down Cheesecakes. These delightful little desserts combine the best of both worlds: a caramelized pineapple topping and a rich, velvety cheesecake base. Perfectly portioned and beautifully presented, these mini cheesecakes are sure to impress at any gathering or simply make a cozy night in extra special. Let’s dive into this tropical, creamy delight!
Resume of the Recipe: Irresistible Mini Pineapple Upside-Down Cheesecakes are the perfect blend of tangy pineapple, sweet caramel, and creamy cheesecake. These mini delights feature a buttery graham cracker crust, topped with a luscious cheesecake filling, and finished with a caramelized pineapple and cherry topping. Baked in a muffin tin for individual servings, they are an elegant and convenient dessert option that’s sure to please any crowd.
Exciting Story: The first time I made these Mini Pineapple Upside-Down Cheesecakes, I was looking for a way to bring a touch of summer to a cold winter night. The combination of juicy pineapple and creamy cheesecake seemed like the perfect way to do just that. As the cheesecakes baked, the sweet aroma of caramelized pineapple filled the kitchen, bringing smiles to everyone’s faces. When I finally served them, the golden pineapple tops and creamy centers were a huge hit, quickly becoming a family favorite. Now, these little treats are a go-to for any celebration, bringing a taste of the tropics to our table all year round.
Why These Irresistible Mini Pineapple Upside-Down Cheesecakes?
Selling Points:
- Perfectly Portioned: Individual servings make these cheesecakes ideal for parties and gatherings.
- Tropical Delight: A delicious blend of caramelized pineapple and creamy cheesecake.
- Elegant Presentation: Beautifully presented mini desserts that are sure to impress.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 12 mini cheesecakes
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce
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Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
Top each cheesecake with a few pineapple chunks.
Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set. Remove from the oven and let cool completely in the muffin tin.
Drizzle caramel sauce over each cheesecake before serving.