Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 can (20 oz) pineapple chunks, drained
- ¼ cup caramel sauce
Instructions
1. Preheat the Oven
- Set your oven to 350°F (175°C).
- Line a standard muffin tin with paper liners for easy removal and presentation.
2. Prepare the Crust
- Mix the Ingredients:
- In a medium bowl, combine the graham cracker crumbs and melted butter.
- Stir until the mixture resembles wet sand.
- Form the Base:
- Press about 1 to 1 ½ tablespoons of the crumb mixture firmly into the bottom of each muffin liner.
- Use the back of a spoon or your fingers to create an even layer.
3. Make the Cheesecake Filling
- Cream the Base:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Avoid over-mixing to prevent air bubbles.
- Incorporate the Eggs:
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract for a touch of flavor.
4. Assemble the Cheesecakes
- Fill the Cups:
- Divide the cream cheese mixture evenly among the prepared muffin cups, filling each about ¾ full.
- Add Pineapple:
- Place 2-3 pineapple chunks on top of each cheesecake, pressing gently into the filling.
5. Bake to Perfection
- Bake:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
- Cool:
- Remove the tin from the oven and let the cheesecakes cool completely in the pan.
- Once cooled, transfer them to the refrigerator for at least 2 hours to set fully.
6. Finish with Caramel Sauce
- Drizzle and Serve:
- Just before serving, drizzle a generous amount of caramel sauce over each cheesecake.
- Add a sprinkle of crushed graham crackers or a maraschino cherry for an extra decorative touch.
Notes
- Use high-quality cream cheese for a smoother, creamier filling.
- Opt for fresh pineapple chunks if you prefer a less processed alternative to canned pineapple.
- Ensure your cream cheese is at room temperature to prevent lumps in the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes