Mini Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 and 1/2 cups of crushed graham crackers
02 -
1/4 cup melted butter
→ Cheesecake Filling
03 -
Two 8-ounce packages of cream cheese, softened (16 ounces total)
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 teaspoon pure vanilla extract
→ Topping
07 -
A fully drained 20-ounce can of pineapple chunks
08 -
1/4 cup caramel drizzle
# Instructions:
01 -
Set the oven to 350°F (175°C) and pop cupcake liners into a 12-cup muffin tin.
02 -
Mix the graham crumbs with the butter until they’re evenly coated. Press the mixture into the cupcake liners using a glass or spoon.
03 -
Beat together the sugar and cream cheese using a mixer until really smooth. Add one egg at a time, mixing in between, and finish with the vanilla extract.
04 -
Pour the cream cheese mixture into the lined muffin tin until it’s about three-quarters full. Push a couple of pineapple chunks into the top of each one, gently pressing them in.
05 -
Bake for 20 to 25 minutes, making sure the edges are firm but the center jiggles just a little. Let them cool in the tin, then chill in the fridge for 4 hours or overnight.
06 -
Right before serving, drizzle each one with caramel sauce.
# Notes:
01 -
Let the cream cheese and eggs come to room temperature, so the filling turns out silky smooth.
02 -
Fully drain and pat the pineapple chunks dry to avoid making the cheesecakes soggy.
03 -
To prevent cracks, place a pan filled with hot water on the oven’s lower rack while baking.