Mini Pineapple Upside-Down Cheesecakes
Ingredients:
1 cup graham cracker crumbs
2 tablespoons brown sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup sour cream
6 canned pineapple rings
6 maraschino cherries
3 tablespoons caramel sauce
Directions:
Preheat oven to 325°F (160°C). Grease a muffin tin or line with cupcake liners.
In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottoms of each muffin cup.
In another bowl, beat cream cheese and granulated sugar until smooth. Add egg, vanilla extract, and sour cream, mixing until combined.
Drizzle a little caramel sauce in each muffin cup. Place a pineapple ring over the caramel and press gently.
Spoon cheesecake batter over the pineapple layer, filling each cup about ¾ full.
Bake for 18-20 minutes, or until the center is set.
Let cool completely, then refrigerate for at least 2 hours before removing from the muffin tin.
Top each cheesecake with a maraschino cherry before serving.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: 220 kcal | Servings: 6 mini cheesecakes
Tips:
Use fresh pineapple rings for an even juicier and more flavorful dessert.
Chill the cheesecakes overnight for the best texture and flavor.
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