Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter in a bowl; press into the bottom of each muffin liner to form the crust.
- Beat cream cheese and granulated sugar until smooth, then add eggs one at a time, mixing well, and stir in vanilla.
- Spoon cheesecake mixture over crust in each muffin cup, filling about 2/3 full, then press pineapple chunks on top.
- Bake for 20-25 minutes until edges are set and centers are slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours.
- Before serving, drizzle with caramel sauce to enhance flavor.
Nutrition
Notes
Ensure all dairy ingredients are at room temperature. Properly drain pineapple to prevent excess moisture.
