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Check out these cute mini pineapple upside-down cheesecakes - they're a tasty mix of smooth cheesecake with a tropical twist. Each little treat has a creamy cheesecake bottom topped with sweet caramelized pineapple, making a mouthwatering combo you can't resist.
We spent tons of time in the kitchen tweaking this recipe until we got just the right mix of sweet, tangy and tropical flavors in every mouthful.
Essential Ingredients
- Cream Cheese: Use full-fat at room temp for the smoothest results
- Graham Crackers: Crush them yourself for the best crust texture
- Pineapple: You can use fresh or canned, just make sure it's really dry
- Caramel: Grab a good one from the store or whip up your own
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Cooking Steps
- Base Preparation:
- Grind your crackers into fine bits. Mix with melted butter until it clumps when squeezed. Press firmly into your lined muffin tin using a spoon.
- Cheesecake Mixture:
- Whip your soft cream cheese until it's lump-free. Slowly add sugar while mixing. Drop in eggs one by one. Stir in vanilla just until mixed.
- Final Steps:
- Fill each cup about three-quarters full. Tap the pan to get rid of bubbles. Put pineapple pieces on top, pushing them in slightly. Bake until the edges set but the middle still wobbles a bit.
Making small individual portions works better than one big cheesecake - they cook more evenly and you don't need to slice them.
Cooling Instructions
Stop cracks from forming by cooling them slowly - just leave them in the oven with the door cracked open for 10 minutes after baking.
Fruit Suggestions
Cut your pineapple into same-sized half-inch chunks so they cook evenly and look good on top.
Make-Ahead Option
Make them a day early for even better flavor. Just wait to add the caramel until right before you serve them.
Other Topping Ideas
Try switching it up with fruits like fresh mango chunks or caramelized peach slices.
These little cheesecakes show how you can take old favorites and turn them into fancy individual treats that'll impress everyone at your next gathering.
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Frequently Asked Questions
- → Why use room-temperature ingredients?
- Room-temp eggs and cream cheese blend better, keeping the batter lump-free.
- → How do I prevent cracks?
- Don’t overmix, and use a water bath in the oven for extra moisture.
- → How long should they chill?
- Chill at least 4 hours, but leaving them overnight works best.
- → Why drain the pineapple?
- Excess pineapple juice can mess up the cheesecake’s texture, so drying it off is key.
- → Can I make these ahead?
- Yep! Store in the fridge and add caramel right before you serve.