Mini Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 and 1/2 cups of crushed graham crackers
02 -
1/4 cup of melted butter
→ Cheesecake Filling
03 -
Two large eggs
04 -
16 ounces total of softened cream cheese (two 8-ounce packs)
05 -
Half a cup of granulated sugar
06 -
A tsp of vanilla
→ Topping
07 -
A can of pineapple chunks (20 ounces), fully drained
08 -
A quarter cup caramel sauce
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
02 -
Combine the graham cracker crumbs and melted butter until everything’s mixed. Press the mixture firmly into the bottom of each muffin liner using the back of a small glass or spoon.
03 -
Using an electric mixer, blend the cream cheese with the sugar until smooth. Add the eggs one at a time, mixing well after each. Lastly, stir in the vanilla.
04 -
Pour the cheesecake mixture into the prepared muffin liners, filling them about three-quarters up. Gently press a few pineapple pieces into the top of each cup.
05 -
Bake for 20–25 minutes, until the outsides are firm but the centers jiggle slightly. Let them cool in the pan, then transfer to the fridge for at least four hours or overnight.
06 -
Drizzle caramel sauce over each cheesecake just before serving.
# Notes:
01 -
Let the cream cheese and eggs sit out so they’re at room temperature for a smooth batter.
02 -
Dry the pineapple chunks well after draining, or they might make the cheesecakes soggy.
03 -
To avoid cracked tops, bake with a tray of hot water on the oven’s lowest rack.