Mini Pineapple Cheesecakes (Print Version)

# Ingredients:

→ Crust

01 - 1/4 cup melted butter
02 - 1 1/2 cups crushed graham crackers

→ Cheesecake Filling

03 - 2 blocks (16 oz total) softened cream cheese
04 - 1/2 cup white sugar
05 - 2 eggs, large
06 - 1 tsp vanilla

→ Topping

07 - 1 drained can (20 oz) of pineapple chunks
08 - 1/4 cup caramel drizzle

# Instructions:

01 - Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 - Combine butter and graham crumbs until they look like wet sand. Press into liners using the back of a spoon or a small cup.
03 - Blend cream cheese with sugar until creamy. Crack in eggs one by one, mixing after each. Stir in the vanilla at the end.
04 - Scoop filling into cups, about three-quarters full. Add pineapple pieces to the top and lightly press them in.
05 - Bake for 20-25 minutes until edges firm up. Let cool fully in the tin before chilling in the fridge for 4+ hours.
06 - Pour caramel over each mini cheesecake just before serving.

# Notes:

01 - Make sure your cream cheese and eggs are room temperature for a smooth batter.
02 - Drain pineapple chunks really well or your cheesecakes might get soggy.
03 - To avoid cracks, place a pan with hot water on the oven rack below while baking.

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