Mini Tropical Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup of butter, melted
02 -
1 and a half cups of crushed graham crackers
→ Cheesecake Filling
03 -
Two 8-ounce packs of softened cream cheese (16 ounces total)
04 -
Half a cup of white sugar
05 -
Two eggs, large
06 -
A teaspoon of vanilla extract
→ Topping
07 -
20-ounce can of pineapple chunks, drained well
08 -
A quarter cup of caramel sauce
# Instructions:
01 -
Heat the oven to 350°F (175°C). Put paper liners in a muffin tin that holds 12.
02 -
Stir together the butter and graham cracker crumbs until it looks evenly coated. Scoop the mix into the muffin cups, pressing it down firmly with the back of a spoon or a small glass.
03 -
Using a mixer, beat the cream cheese and sugar till they’re totally smooth. Crack the eggs in one at a time, mixing well each time. Stir in the vanilla extract last.
04 -
Spoon the cheesecake batter into the muffin tin, filling each about three-quarters full. Put some pineapple chunks on top of each, pressing them down lightly into the batter.
05 -
Bake for 20 to 25 minutes. You want the edges to look set, but the middle should still wiggle a little. Let it cool while still in the pan, then pop it into the fridge for at least 4 hours or leave it overnight.
06 -
Right before you eat them, pour some caramel sauce over each cheesecake.
# Notes:
01 -
Having your cream cheese and eggs at room temperature makes your batter smooth and silky.
02 -
Make sure to properly drain and even pat dry the pineapple chunks, so your cheesecakes don’t get soggy.
03 -
For cheesecakes that don’t crack, place a tray of hot water on the lower rack of the oven while baking.