Mini Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup melted butter
02 -
1 1/2 cups crushed graham crackers
→ Cheesecake Filling
03 -
16 oz (2 blocks) softened cream cheese
04 -
1/2 cup white sugar
05 -
1 tsp vanilla extract
06 -
2 eggs, large
→ Topping
07 -
20 oz can of pineapple chunks, well-drained
08 -
1/4 cup caramel sauce
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and get out a 12-cup muffin tin. Line each section with paper liners.
02 -
Combine the butter and graham crumbs in a bowl until coated evenly. Split the mix between the muffin cups and push it down firmly with a spoon or glass to flatten it.
03 -
Beat cream cheese and sugar together with a mixer until creamy. Add eggs one at a time, blending after each addition. Mix in the vanilla until everything's smooth.
04 -
Pour the batter over the crusts, filling each cup about 3/4 full. Add a couple of pineapple chunks on top of each, pushing them gently into the batter.
05 -
Pop them in the oven and bake for 20-25 minutes. The edges should be set, but the centers may still jiggle a bit. Let them cool completely in the tray, then transfer to the fridge for at least 4 hours or overnight to firm up.
06 -
Top the chilled mini cheesecakes with caramel drizzle right before serving and enjoy!
# Notes:
01 -
Let eggs and cream cheese sit at room temp so blending is smoother.
02 -
Drain pineapple chunks completely to stop sogginess.
03 -
To stop cracking, put a pan of steaming water on the oven's bottom rack during baking.