Mini Pineapple Upside-Down Cheesecakes

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.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 12 mini cheesecakes