Description
Delightful mini cheesecakes featuring a graham cracker crust, creamy filling, and caramel-coated pineapple, perfect for any occasion.
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 to 325°F (160°C).
- Prepare the crust by mixing graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of cupcake liners in a muffin tin.
- Make the cheesecake filling by beating softened cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract, mixing until blended.
- Assemble the cheesecakes by spooning the filling over the crust in the liners, filling each about three-quarters full.
- Bake for 20-25 minutes until edges are set and center jiggles slightly.
- Chill for at least 2 hours before serving. Top with caramel sauce and pineapple chunks.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze wrapped tightly for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American