Description
Delightful mini cheesecakes combining classic pineapple upside-down cake flavors with creamy cheesecake goodness.
Ingredients
Scale
- 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 to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter; press into muffin cups or ramekins.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then vanilla extract.
- Place pineapple chunks on crusts, pour cheesecake filling over, filling cups almost to the top.
- Bake for 20 to 25 minutes until slightly jiggly in the middle.
- Let cool, then refrigerate for at least 2 hours. Before serving, drizzle with caramel sauce.
Notes
Serve chilled; can garnish with toasted coconut or mint leaves. Store in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg