Small Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted down
02 -
1 and a half cups of fresh or packaged graham cracker crumbs
→ Cheesecake Filling
03 -
2 blocks (8 oz each) of full-fat cream cheese, softened
04 -
2 large eggs, left to warm at room temp
05 -
1/2 cup plain white sugar
06 -
1 teaspoon of vanilla extract
→ Topping
07 -
1/4 cup of caramel sauce, homemade or from the store
08 -
1 can (20 oz) of pineapple chunks, thoroughly drained
# Instructions:
01 -
Set your oven to heat at 350°F (175°C). Line a muffin tray (12 cups) with some paper liners.
02 -
Combine the cracker crumbs and melted butter until it’s grainy like wet sand. Divide into your lined muffin cups, using a spoon to press it into a flat crust layer.
03 -
Blend the softened cream cheese and sugar until smooth and creamy. Add an egg, blend, add the second egg, and mix it in too. Gently stir in the vanilla without overmixing.
04 -
Pour the creamy mixture into the prepared cups, filling each about three-fourths of the way. Add pineapple pieces on top, gently pressing them into the cheesecake.
05 -
Put the tray in the oven and bake for 20 to 25 minutes. The edges should be set, but the centers might wiggle just a bit. Let them cool while still in the tray.
06 -
Pop them in the fridge for at least 4 hours, though overnight is better. Drizzle caramel on top right before serving to finish them off.
# Notes:
01 -
Always use room-temp ingredients for a smoother batter with no lumps.
02 -
Use a towel to pat the pineapple chunks dry so they don’t make the cheesecakes soggy.
03 -
To help prevent cracks, put a pan of hot water on the oven’s lower rack while baking.
04 -
Avoid overmixing your batter, or it might crack while baking.