Down Pineapple Caramel Cheesecakes

Introduction

These Down Cheesecakes offer a delightful combination of creamy cheesecake and sweet caramelized pineapple atop a buttery graham cracker crust. Perfect for a refreshing dessert that’s both tropical and comforting.

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter (melted)
• 16 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 1 cup pineapple rings (chopped)
• 2 tablespoons brown sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, combine graham cracker crumbs and melted butter; mix well. Press one tablespoon into each muffin cup to form the crust.
3. Step 3: Beat the softened cream cheese until smooth. Gradually add granulated sugar and continue mixing until the mixture is fluffy.
4. Step 4: In a saucepan over medium heat, combine chopped pineapple and brown sugar. Cook until the pineapple caramelizes and the mixture thickens slightly.
5. Step 5: Spoon about two tablespoons of the cream cheese mixture into each crust, then top each with caramelized pineapple.
6. Step 6: Bake for approximately 20 minutes or until the cheesecakes are set but still have a slight jiggle in the center. Allow to cool completely before refrigerating for at least two hours.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
• Use fresh pineapple when available for a brighter taste, or canned pineapple for convenience.
• To make mini cheesecakes, use a mini muffin tin and adjust baking time accordingly.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat at room temperature or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and refrigerate them a day in advance. Just keep them covered and chilled until serving.

Can I freeze these cheesecakes?

While possible, freezing may affect texture. If freezing, wrap each cheesecake tightly and thaw overnight in the refrigerator before serving.

Down Pineapple Caramel Cheesecakes

Print Recipe

★★★★★

4.6 from 54 reviews

These Down Cheesecakes are a delightful mini dessert featuring a buttery graham cracker crust, a creamy sweetened cream cheese filling, and a luscious caramelized pineapple topping. Perfectly portioned in cupcake liners, they offer a tropical twist on traditional cheesecake with a smooth, fluffy texture and a hint of caramelized sweetness.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar

Topping

• 1 cup pineapple rings, chopped
• 2 tablespoons brown sugar

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and make removal easy.
2. Make the Crust: In a bowl, combine the graham cracker crumbs with the melted butter and mix thoroughly. Press about one tablespoon of this mixture into the bottom of each muffin cup to form an even crust layer.
3. Prepare the Cream Cheese Filling: Beat the softened cream cheese in a bowl until it becomes smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture is fluffy and well combined.
4. Caramelize the Pineapple: In a saucepan over medium heat, combine the chopped pineapple and brown sugar. Cook the mixture until the pineapple pieces are caramelized and coated with a sweet, sticky glaze, stirring occasionally to prevent burning.
5. Assemble the Cheesecakes: Spoon about two tablespoons of the cream cheese filling evenly over each graham cracker crust. Then, top each cheesecake with a portion of the caramelized pineapple mixture.
6. Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until the filling is set but still slightly jiggly in the center, indicating perfect doneness.
7. Cool and Chill: Allow the cheesecakes to cool completely at room temperature. Once cooled, refrigerate them for at least two hours to firm up and develop flavor before serving.

Notes

• Ensure the cream cheese is fully softened for a smooth filling texture.
• Press the crust firmly into the muffin tins to prevent crumbling when serving.
• Do not overbake; a slight jiggle in the center indicates the cheesecake is perfectly cooked.
• Chilling is important to help the cheesecakes set properly and improve flavor.
• Use cupcake liners to make removal and serving easier.

Keywords: mini cheesecakes, pineapple cheesecake, caramelized pineapple, graham cracker crust, easy desserts, cream cheese dessert