Description
Delicious and individual-sized cheesecakes with a delightful pineapple topping.
Ingredients
Scale
- 12 pieces pineapple chunks (canned, drained, or fresh)
- 6 teaspoons caramel sauce (½ teaspoon per cheesecake)
- 1 tablespoon granulated sugar for sprinkling
- 1 cup graham cracker crumbs (100g)
- 3 tablespoons unsalted butter (melted)
- 12 ounces full-fat cream cheese (softened to room temperature)
- ⅓ cup granulated sugar (67g)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a muffin tin with liners.
- Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of each liner.
- In another bowl, beat the cream cheese and sugar until smooth. Add eggs and vanilla, mixing well.
- Pour the cheesecake filling over the crust in each liner. Top with pineapple chunks and drizzle caramel sauce.
- Bake for 25 minutes or until set. Let cool before serving.
Notes
- Ensure that the cream cheese is softened for easier mixing.
- You can use fresh pineapple for a fresher taste.
- Adjust the amount of caramel sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg