Description
Delightful Mini Pineapple Upside-Down Cheesecakes that combine classic flavors with creamy cheesecake goodness in individual portions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined and press it firmly into the bottom of mini cheesecake pans.
- In a large bowl, beat the softened cream cheese with 1 cup of sugar and the vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the crushed pineapple.
- Carefully pour the cheesecake filling over the crusts in the mini pans.
- Bake for 20-25 minutes, or until the centers are set.
- Allow your mini cheesecakes to cool completely, then refrigerate for at least 4 hours.
- Just before serving, drizzle with caramel sauce.
Notes
Serve chilled and consider garnishing with mint or fresh pineapple slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg