Decadent Mini Pineapple Upside Down Cheesecakes: A Must-Try Dessert

Instructions

1. 1

   Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.

2. 2

   Add ½ teaspoon caramel sauce to each cupcake liner, place one pineapple chunk on top, and sprinkle with sugar.

3. 3

   Mix graham cracker crumbs and melted butter until combined, then press mixture into each liner on top of pineapple.

4. 4

   Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract.

5. 5

   Divide batter among muffin cups, filling nearly to top. Bake for 18-22 minutes until set but slightly jiggly. Cool for 15-20 minutes, then refrigerate for at least 2 hours.

6. 6

   Carefully remove liners and place cheesecakes upside down on plates. Garnish if desired.