Description
Delightful mini cheesecakes combining creamy texture with sweet and tangy pineapple, perfect for any occasion.
Ingredients
Scale
- 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 your oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture evenly into the bottoms of muffin tin cups to make the crust.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Place a few pineapple chunks on top of the crusts in the muffin tin. Pour the cheesecake filling over the pineapple, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the edges are set but the centers are slightly jiggly.
- Allow the cheesecakes to cool at room temperature for a bit, then chill them in the refrigerator for at least 3 hours before serving.
Notes
Ensure cream cheese is at room temperature for easier mixing. Use fresh pineapple for better flavor, but drain it well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg