Description
Delicious mini cheesecakes combining the flavors of pineapple upside-down cake with a creamy cheesecake twist.
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 can pineapple rings, drained
- Maraschino cherries (optional)
- Caramel sauce for drizzling
Instructions
- Preheat the oven to 325°F (160°C).
- Mix the crushed graham crackers with melted butter until well combined.
- Press the mixture firmly into the bottoms of individual dessert cups.
- In a large mixing bowl, beat the cream cheese until smooth, then gradually add in the sugar and vanilla, mixing until well blended.
- Add the eggs one at a time, mixing after each addition until fully incorporated.
- Pour the cream cheese mixture over the crusts in the dessert cups, distributing evenly.
- Top each cheesecake with a pineapple ring and add a cherry if desired.
- Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
- Allow to cool before refrigerating for at least 2 hours.
- Before serving, drizzle caramel sauce over each cheesecake.
Notes
For dairy-free alternatives, use dairy-free cream cheese; for gluten-free, substitute gluten-free graham crackers.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American