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Check out these cute mini pineapple upside-down cheesecakes - they mix smooth cheesecake with a tropical twist. Each little treat has a rich cheesecake topped with sweet caramelized pineapple, giving you amazing taste and texture in every bite.
This dish came from many test batches in the kitchen while trying to get just the right mix of sweet, tangy and tropical notes.
Essential Components
- Cream Cheese: Regular full-fat cheese at room temp makes everything extra smooth
- Graham Crackers: Newly ground for the best crust feel and taste
- Pineapple: You can use fresh or canned, just make sure it's really well drained
- Caramel: Grab a good store brand or whip up your own sauce
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Cooking Steps
- Crust Making:
- Crush those graham crackers really fine. Mix in melted butter until it clumps when squeezed. Press firmly into paper-lined muffin tins using a spoon.
- Filling Creation:
- Whip the room temp cream cheese until it's fluffy. Slowly add sugar while mixing. Drop in eggs one by one. Stir in vanilla just until mixed.
- Finishing Touches:
- Put batter in cups about 3/4 full. Tap the pan to get air bubbles out. Add pineapple bits on top, pushing them down a little. Bake until sides are set but middle still wobbles slightly.
The small sizes work better than making one big cheesecake because they cook more evenly and you don't need to slice them.
Cooling Instructions
Stop your cheesecakes from cracking by cooling them slowly - keep them in the turned-off oven with the door cracked open for about 10 minutes after baking.
Fruit Suggestions
Make your pineapple chunks all the same half-inch size so they cook the same and look nice on top.
Make-Ahead Option
Bake these a day early so the flavors blend together. Wait to drizzle the caramel until you're ready to serve them.
Other Topping Ideas
Try using whatever fruit is in season like fresh mango chunks or sweet caramelized peaches.
These little cheesecakes show how you can take old favorites and turn them into fancy individual desserts that'll wow everyone at your next party.
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Frequently Asked Questions
- → Why do ingredients need to be at room temp?
- Using cream cheese and eggs at room temperature makes it easier to blend, keeping the batter smooth and clump-free.
- → What stops cracks in the cheesecakes?
- Mix gently and create steam in the oven with a water bath to avoid any cracks.
- → How long should they chill?
- Pop them in the fridge for at least 4 hours, or let them set overnight for the best texture.
- → Why should pineapple be drained?
- Too much liquid from the pineapple can mess up the texture, so it’s best to drain and pat it dry first.
- → Can these be made early?
- Yes! Keep them chilled beforehand and drizzle caramel right before serving.