Mini Pineapple Upside-Down Cheesecakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mini 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
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Assemble the Cheesecakes: Place a pineapple chunk in the center of each crust. Pour the cheesecake batter over the pineapple, filling each cup almost to the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set and slightly golden around the edges. Remove from the oven and allow to cool completely in the pan.
- Finish and Serve: Once cooled, remove the cheesecakes from the muffin tin and drizzle with caramel sauce before serving.
Enjoy these delightful Mini Pineapple Upside-Down Cheesecakes as a tropical treat!