OH My Pineapple Mini

 



These little mini cheesecakes are so fresh and delicious. I also made a pineapple caramel sauce. 

I just look in my fridge and pantry and put this deliciousness together. 


Ingredients 

1 1/4 cup ( split) pineapple cut in very small chunks

1/4-1/2 cup granulated sugar 

1-8oz cream cheese soften

1egg

1 Tbs lemon juice

1Tbs Vanilla ( not extract)

2cups crushed Cinnamon Toast Crunch cereal

6 Tbs butter not margarine 

1/4 cup brown sugar

Heat oven to 350°

Line muffin tin with silicone cups  

Mix cream cheese and sugar until well incorporated to a soft whipped stage. Add egg mix well on high speed of mixer, add lemon juice and vanilla. Set aside mixture will be runny like cake batter. Add 1/2 cup of small chunk pineapple and mix with spatula. 



Add cereal to a baggie and zip closed. Smash with a rolling pin and then roll on both sides until a nice dust forms. Microwave 4 Tablespoons of butter and add to baggie. Mix cereal and butter in baggie. Add 1-2 tablespoons of crumbs to bottom of cups. Just a layer on the bottom. 

Pour cream cheese mixture over crumbs and bake 20-25 minutes. Use toothpick to check for doneness.

While cheesecakes are baking make pineapple caramel sauce. Melt 2 Tablespoons of butter in skillet add pineapple cook for 3 minutes moving it around pan then add the brown sugar, cook until boils. Boil 2-3 minutes add more butter if needed.  Sauce is ready 


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