Mini Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Base
01 -
1 and a half cups of graham cracker crumbs, finely crushed
02 -
1/4 cup melted butter
→ Creamy Filling
03 -
16 ounces total (two 8-ounce blocks) of cream cheese, softened
04 -
Half a cup of granulated sugar
05 -
2 large eggs
06 -
1 teaspoon of vanilla
→ Decoration
07 -
1 can (20 ounces) of well-drained pineapple chunks
08 -
1/4 cup of caramel syrup
# Instructions:
01 -
Set your oven to 350°F (175°C). Place paper liners in a 12-cup muffin tray.
02 -
Blend the graham cracker crumbs and melted butter in a bowl until it feels evenly moist. Press a spoonful of this mix into each muffin liner, packing it down snugly.
03 -
With a mixer, combine the softened cream cheese with sugar until smooth. Stir in the eggs one at a time and mix well after each. Finally, mix in the vanilla.
04 -
Spoon the cheesecake mixture into the liners, filling them about three-quarters full. Gently press a few pineapple bits into each one.
05 -
Bake for 20 to 25 minutes or until the edges are firm, but the center has a slight wobble. Let them cool in the pan before transferring to the fridge for at least 4 hours or overnight.
06 -
Right before serving, drizzle each mini cheesecake with caramel syrup.
# Notes:
01 -
Room temperature cream cheese and eggs make for a smoother filling.
02 -
Draining and drying the pineapple well prevents soggy cheesecakes.
03 -
To keep the tops crack-free, place a pan of hot water on the bottom oven rack during baking.