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Mini Pineapple Upside-Down Cheesecakes

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These Mini Pineapple Upside-Down Cheesecakes combine the delicious flavors of pineapple and creamy cheesecake in individual servings, topped with smooth caramel.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup crushed pineapple, drained
  • 1/2 cup caramel sauce

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a muffin tin.
  2. In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture into the bottom of each muffin cup to form a crust.
  3. In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the crushed pineapple gently.
  6. Pour the cheesecake filling over the crusts in the muffin tin until filled.
  7. Bake for 20-25 minutes, or until the center is set.
  8. Allow to cool, then refrigerate for at least 2 hours.
  9. Drizzle with caramel sauce before serving. Enjoy!

Notes

Make sure to drain the crushed pineapple well to avoid excess moisture. Use room temperature cream cheese for a smoother filling. These cheesecakes can also be topped with fresh berries or nuts for added flavor.

Nutrition

Find it online: https://voxrecipes.com/mini-pineapple-upside-down-cheesecakes/