Mini Pineapple Upside-Down Cheesecakes
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it.
Prepare the Crust:
In a small bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of each muffin cup to form the crust. Use the back of a spoon to pack it down firmly.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Assemble the Cheesecakes:
Spoon the cheesecake filling over the prepared crusts in the muffin tin.
Top each cheesecake with a few pineapple chunks.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set and the edges are lightly golden.
Cool and Serve:
Allow the cheesecakes to cool in the muffin tin for 10 minutes. Then, transfer them to a wire rack to cool completely.
Before serving, drizzle with caramel sauce.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 12 mini cheesecakes
