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- 1 Tasse Graham-Cracker-Brösel - 1/4 Tasse ungesalzene Butter, geschmolzen - 1/2 Tasse Kristallzucker - 16 oz Frischkäse, weich - 1 Tasse abgetropftes, zerdrücktes Ananas - 1 Teelöffel Vanilleextrakt - 2 große Eier - 1/4 Tasse brauner Zucker - Maraschino-Kirschen zum Garnieren

Mini Pineapple Upside-Down Cheesecakes

Entdecke die köstlichen Mini Pineapple Upside-Down Cheesecakes, die jeden Anlass versüßen! In diesem einfachen Rezept zeigen wir dir, wie du diese cremigen Köstlichkeiten mit einer perfekten Kruste aus Graham-Crackern und fruchtiger Ananas ganz leicht zu Hause zubereiten kannst. Überrasche Freunde und Familie mit diesen lecker dekorierten Mini-Desserts. Klicke jetzt und lass dich inspirieren, dieses süße Highlight zu kreieren!
Rezept drucken Pin Recipe

Zutaten
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/2 cup granulated sugar

16 oz cream cheese, softened

1 cup crushed pineapple, drained

1 teaspoon vanilla extract

2 large eggs

1/4 cup brown sugar

Maraschino cherries for topping

Anleitungen
 

Prepare the crust: Preheat the oven to 175°C (350°F). In a medium bowl, mix the graham cracker crumbs with melted butter and granulated sugar until well combined.

    Form the crust: Line a muffin tin with paper liners. Press a tablespoon of the crust mixture into the bottom of each liner, ensuring it's tightly packed.

      Bake the crust: Bake the crusts in the preheated oven for about 8-10 minutes, or until slightly golden. Remove from the oven and let cool.

        Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the brown sugar, mixing until fully incorporated.

          Add remaining ingredients: Mix in the drained crushed pineapple and vanilla extract. Scrape down the sides of the bowl as necessary. Add the eggs one at a time, mixing just until combined. Avoid overmixing.

            Fill the cups: Evenly distribute the cheesecake filling over the cooled crusts, filling each liner almost to the top.

              Bake the cheesecakes: Bake for 18-20 minutes or until the edges look set but the center still has a slight jiggle. Remove from the oven and let cool completely at room temperature.

                Chill: Once cooled, place the cheesecakes in the refrigerator for at least 2 hours, or until completely chilled.

                  Serve: To serve, carefully remove the cheesecakes from the paper liners. Top each cheesecake with a slice of pineapple and a maraschino cherry for a classic upside-down look.

                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12