Mini Pineapple Upside-Down Cheesecakes
Ingredients:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
¼ cup caramel sauce
Directions:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, combine the graham cracker crumbs and melted butter until well mixed. Press about a tablespoon of the mixture into the bottom of each muffin cup to form the crust.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Place a few pineapple chunks on top of the graham cracker crusts in each muffin cup. Then, pour the cheesecake batter over the pineapple, filling each cup about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set and slightly golden around the edges. Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, drizzle each mini cheesecake with caramel sauce and top with additional pineapple chunks, if desired.
Chill in the refrigerator for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 220 kcal | Servings: 12 mini cheesecake
