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Check out these cute mini pineapple upside-down cheesecakes - they blend smooth cheesecake with tropical taste in one bite. Each serving has a silky cheesecake topped with sweet caramelized pineapple, making a yummy mix of tastes and textures.
We spent many hours testing in the kitchen to get just the right mix of sweet, tangy and tropical flavors in every bite.
Must-Have Components
- Cream Cheese: Use full-fat and room temp for the creamiest texture
- Graham Crackers: Crush them yourself for the best crust feel and taste
- Pineapple: You can use fresh or canned, just make sure it's super dry
- Caramel: Grab a good store brand or make your own sauce
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Cooking Steps
- Getting The Crust Ready:
- Grind crackers into fine bits. Mix with melted butter until it clumps when squeezed. Press firmly into paper-lined muffin tins using a spoon.
- Making The Filling:
- Whip the soft cream cheese until fluffy. Slowly add sugar while mixing. Drop in eggs one by one. Stir in vanilla just until mixed.
- Finishing Up:
- Pour batter into cups about 3/4 full. Tap the pan to get air bubbles out. Add pineapple chunks on top, pushing slightly into the mix. Bake until the sides are set but middle still wobbles a bit.
Making small cheesecakes works better than big ones - they bake more evenly and you don't need to slice them.
Cooling Instructions
Stop cracks from forming by cooling slowly - keep 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 pretty too.
Make-Ahead Options
Bake these a day early for even better flavor. Wait to drizzle caramel until you're ready to serve.
Other Topping Ideas
Try different fruits like fresh mango chunks or sweet caramelized peaches.
These little cheesecakes show how you can turn old favorites into fancy individual treats that'll impress at any party.
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Frequently Asked Questions
- → Why use room-temperature ingredients?
- Soft cream cheese and eggs blend easier and create a smooth batter with no lumps.
- → How do I keep cracks from forming?
- Go easy on the mixing and add steam in the oven using a water bath for a smooth finish.
- → How long should I chill them?
- Let them chill in the fridge for at least 4 hours or leave overnight for the best texture.
- → Why should I dry the pineapple?
- Too much pineapple juice can mess up the cheesecake texture, so blot them thoroughly after draining.
- → Can these be made ahead of time?
- Totally! Chill them in advance and drizzle the caramel just before serving.