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 oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter, press into muffin cups.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Fill muffin cups three-quarters full with cheesecake mixture and top with pineapple chunks.
- Bake 20-25 minutes until edges set and centers slightly jiggle. Cool completely.
- Refrigerate at least 4 hours or overnight. Drizzle with caramel sauce before serving.
Notes
- Use room-temperature cream cheese and eggs for smooth batter.
- Drain pineapple thoroughly to avoid soggy cheesecakes.
- Press crust firmly for a sturdy base.
- Mix just until combined to avoid cracks.
- Optional water bath for extra-smooth cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian