Mini Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 and 1/2 cups of graham crackers, crushed into crumbs
02 -
1/4 cup of melted butter
→ Cheesecake Filling
03 -
16 ounces of cream cheese, softened (that’s two 8-ounce packages)
04 -
1/2 cup of granulated sugar
05 -
2 large eggs
06 -
1 teaspoon pure vanilla extract
→ Topping
07 -
Drained pineapple chunks from a 20-ounce can
08 -
1/4 cup of caramel drizzle
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Put cupcake liners into a 12-cup muffin pan.
02 -
Combine the graham cracker crumbs with melted butter until it’s all evenly mixed. Press a bit of the mixture firmly into each muffin cup using a spoon or small glass.
03 -
Beat together the softened cream cheese and sugar using a mixer until totally smooth. Add one egg at a time, beating in between. Stir in the vanilla last.
04 -
Fill the muffin cups about 3/4 of the way with cheesecake batter. Gently press a few pineapple pieces into each one.
05 -
Bake for 20-25 minutes, pulling them out when the edges look firm but the centers have a slight wobble. Let them cool completely in the pan before refrigerating for at least 4 hours or overnight.
06 -
Right before serving, drizzle caramel sauce over the top of each cheesecake.
# Notes:
01 -
Bring your cream cheese and eggs to room temperature so the mix blends smoother.
02 -
Drain and pat dry the pineapple pieces really well so the cheesecakes don’t go soggy.
03 -
To avoid cracks, place a pan with hot water on the lower oven rack while baking.