Mini Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 and a half cups of graham crackers, crushed
02 -
4 tablespoons of melted butter
→ Cheesecake Filling
03 -
16 ounces total of cream cheese, softened (two 8-ounce packages)
04 -
1/2 cup of granulated sugar
05 -
2 eggs, use large ones
06 -
1 teaspoon of vanilla flavoring
→ Topping
07 -
Well-drained can of pineapple chunks (20 ounces)
08 -
1/4 cup of caramel drizzle
# Instructions:
01 -
Turn your oven to 350°F (175°C). Line a dozen spots in a muffin tray with paper liners.
02 -
Mix up the graham crackers and butter until all of it looks moist. Divide it evenly into the muffin cups, pressing it firmly down with a little glass or spoon.
03 -
Use a mixer to blend the softened cream cheese and sugar together until smooth. Add one egg, mix it in, then add the second egg and do the same. Blend in vanilla as the last step.
04 -
Spoon the cheesecake batter into the muffin liners, filling each about three-quarters full. Gently press a few pineapple chunks into the top of each one.
05 -
Pop them in the oven. Bake for 20-25 minutes until the edges look set and the center jiggles just a bit. Let them cool in the tray, then move them to the fridge to chill at least 4 hours or leave overnight.
06 -
Drizzle caramel sauce over the cheesecakes just before serving.
# Notes:
01 -
Room temp cream cheese and eggs will make your batter blend smoothly.
02 -
Drain pineapple chunks well, even pat them dry to prevent soggy cheesecake.
03 -
To avoid cracking, bake with a tray of hot water on the lower rack in the oven.