Pineapple Cheesecakes Tropical Mini (Print Version)
# Ingredients:
→ Crust
01 -
1 and a half cups of graham cracker crumbs, crushed
02 -
1/4 cup of melted butter
→ Cheesecake Filling
03 -
Two large eggs
04 -
A teaspoon of vanilla flavor
05 -
16 ounces of cream cheese, softened (two 8-ounce packages)
06 -
Half a cup of granulated sugar
→ Topping
07 -
Drained 20-ounce can of pineapple chunks
08 -
1/4 cup of thick caramel drizzle
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and line your 12-cup muffin pan with paper liners.
02 -
Combine the graham crackers and butter until everything is evenly coated. Press the mixture into the muffin liners using a spoon or a little glass to pack it down.
03 -
Beat sugar with cream cheese until smooth and lump-free using your mixer. Add one egg at a time and mix well with each addition. Stir in vanilla at the end.
04 -
Pour the cheesecake mixture into the muffin cups, filling three-quarters of the way. Gently press a pineapple chunk into the top of each cup.
05 -
Put in the oven for 20-25 minutes. The centers should jiggle a bit while edges look firm. Cool them in the pan, then move them to the fridge for at least 4 hours or overnight.
06 -
Before serving, pour some caramel on top of each mini cheesecake.
# Notes:
01 -
Get the cream cheese and eggs to room temperature for a silky, smooth filling.
02 -
Drain the pineapple chunks well, even pat them dry, so your desserts won’t turn watery.
03 -
Prevent cracks by baking with a tray of steaming water on the bottom oven rack.