Pineapple Cheesecakes (Print Version)
# Ingredients:
01 -
1 can (20 oz) pineapple chunks, drained.
02 -
1/4 cup caramel sauce.
03 -
1/2 cup granulated sugar.
04 -
1/4 cup melted butter.
05 -
1 1/2 cups graham cracker crumbs.
06 -
2 large eggs.
07 -
2 (8 oz) packages cream cheese, softened.
08 -
1 tsp vanilla extract.
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
02 -
In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of each muffin cup to form the crust.
03 -
In a separate bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 -
Divide the cream cheese mixture evenly among the prepared muffin cups, filling each about 3/4 full. Top each with a pineapple chunk.
05 -
Bake the cheesecakes for 20-25 minutes, or until set. Allow them to cool completely in the muffin tin.
06 -
Drizzle caramel sauce over each cheesecake before serving.
# Notes:
01 -
These mini cheesecakes offer a fun and elegant twist on classic pineapple upside-down cake, with a creamy cheesecake filling and sweet caramel topping.
02 -
Perfect for parties, gatherings, or a special treat.