Mini Pineapple Cheesecakes with Caramel Drizzle

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz 2 blocks cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/4 cup sour cream

1/4 cup pineapple juice from canned pineapple

1 teaspoon vanilla extract

1/2 cup crushed pineapple drained

For the Topping:

Pineapple rings fresh or canned, halved for mini size

1/4 cup brown sugar

2 tablespoons unsalted butter for caramelizing pineapple

1/2 cup caramel sauce store-bought or homemade

Instructions

1. Prepare the Crust:

Preheat your oven to 325F 160C and line a muffin tin with cupcake liners.

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.

Spoon about 1 1/2 tablespoons of the mixture into each liner and press firmly to form a crust.

Bake for 5-7 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the sour cream, pineapple juice, and vanilla extract until combined.

Fold in the crushed pineapple.

Pour the cheesecake mixture evenly over the crusts in the muffin tin, filling each about 3/4 full.

3. Bake the Cheesecakes:

Bake in the preheated oven for 18-22 minutes, or until the centers are set and slightly jiggle when moved.

Let the cheesecakes cool completely in the tin before transferring them to the refrigerator to chill for at least 2 hours.

4. Prepare the Caramelized Pineapple Topping:

In a skillet over medium heat, melt the butter and stir in the brown sugar until combined.

Add the pineapple rings and cook for 2-3 minutes on each side, or until caramelized and golden brown.

Remove from heat and let cool slightly.

5. Assemble the Cheesecakes:

Remove the chilled cheesecakes from the liners.

Place a caramelized pineapple ring on top of each cheesecake.

Drizzle generously with caramel sauce.

6. Serve:

Serve chilled or at room temperature. Enjoy these indulgent, tropical mini pineapple cheesecakes!