Description
Delightful mini cheesecakes combining creamy cheesecake with tropical pineapple, perfect for gatherings or as a family dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C).
- Prepare the Crust: Combine graham cracker crumbs and melted butter in a bowl, mix well, and press into muffin tin bottoms.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth, then add eggs one at a time, mixing well. Stir in vanilla extract.
- Assemble the Cheesecakes: Spoon cheesecake filling over the crust in each cup and add pineapple chunks on top.
- Bake: Bake for 20-25 minutes until edges are set and center is jiggly.
- Chill and Serve: Let cool and then refrigerate for at least 2 hours. Drizzle with caramel sauce before serving.
Notes
Serve chilled; can be garnished with mint or extra caramel. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American