Mini Pineapple Upside-Down Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
60 ml unsalted butter, melted
→ Cheesecake Filling
03 -
450 g full-fat cream cheese, softened
04 -
100 g granulated sugar
05 -
2 large eggs
06 -
5 ml vanilla extract
→ Topping
07 -
560 g canned pineapple chunks, thoroughly drained
08 -
60 ml caramel sauce
# Instructions:
01 -
Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
02 -
Combine graham cracker crumbs with melted butter in a medium bowl, mixing until the texture resembles wet sand. Evenly distribute mixture among muffin cups and press down firmly to form a compact base.
03 -
Beat softened cream cheese and granulated sugar together in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
04 -
Divide cheesecake mixture evenly among prepared muffin cups, filling each about three-quarters full. Top each portion with several well-drained pineapple chunks, pressing them gently into the batter.
05 -
Bake on the centre rack for 20–25 minutes, until edges are set and centres retain a slight jiggle. Remove from oven and cool cheesecakes completely in the pan.
06 -
Refrigerate cooled cheesecakes for a minimum of 4 hours or overnight. Before serving, drizzle with caramel sauce. Optionally, garnish with maraschino cherry or fresh mint leaves.
# Notes:
01 -
Ensure cream cheese and eggs are at room temperature for the smoothest filling.
02 -
Thoroughly drain and pat dry pineapple chunks to avoid excess moisture affecting texture.
03 -
Firmly pressing the crust creates a sturdier base for the cheesecakes.
04 -
Avoid over-mixing the batter to prevent cracking during baking.
05 -
For even silkier texture, place a pan of hot water on the oven's lower rack to create steam during baking.