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 (160°C).
- In a bowl, mix the graham cracker crumbs with the melted butter until moist. Press this mixture into the bottom of cupcake liners in a muffin tin to form a crust.
- In another bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs and vanilla extract, and mix until well blended.
- Spoon the cream cheese mixture over the crust in each cupcake liner. Top each one with a few pineapple chunks.
- Bake in the preheated oven for about 20-25 minutes, or until the filling is set.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours. When ready to serve, drizzle caramel sauce over the top.
Notes
Use room temperature cream cheese for easy mixing. For a fun twist, try using different fruits or adding coconut extract.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini cheesecakes, pineapple cheesecake, dessert, holiday treats, individual desserts