Mini Pineapple Upside-down Cheesecakes

 Mini Pineapple Upside-down Cheesecakes 

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Topping:

• 1 can (20 oz) pineapple chunks, drained
• 1/4 cup caramel sauce

Instructions :

Preheat Oven: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.

Prepare Crust: In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup to form a crust.

Make Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Fill Muffin Cups: Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full. Top each cheesecake with a few pineapple chunks.

Bake: Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set. Remove from the oven and let cool completely in the muffin tin.

Add Caramel: Drizzle caramel sauce over each cheesecake before serving.