01 -
Heat up your oven to 175°C and place 12 paper liners in a muffin tin.
02 -
Combine the crushed graham crackers with the melted butter. Divide the mixture evenly into the liners and press it down firmly with a spoon's back.
03 -
Beat the cream cheese with the sugar until smooth. Add the eggs one at a time, making sure to blend well between each. Stir in the vanilla extract.
04 -
Pour the cheesecake mixture evenly over the crust in the liners (fill them to about 3/4). Add a few pineapple pieces on top and gently press them down.
05 -
Pop the tin into the oven for 20-25 minutes. The edges should firm up while the center stays slightly jiggly.
06 -
Let the cheesecakes cool all the way in the tin. Then, chill them in the fridge for at least 4 hours or overnight.
07 -
Before serving, drizzle some caramel sauce on top.