Description
A delightful blend of classic pineapple upside-down cake and creamy cheesecake, these mini desserts are easy to make and perfect for any occasion.
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 oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter; press into the bottom of each muffin cup.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then stir in vanilla extract.
- Fill muffin cups 3/4 full with the cream cheese mixture, topping each with pineapple chunks.
- Bake for 20-25 minutes, until set. Cool completely in the muffin tin.
- Drizzle with caramel sauce before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- You can substitute the pineapple chunks with fresh fruit or other canned fruit if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg