Mini Pineapple Treats (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted down until smooth
02 -
1 1/2 cups of graham cracker crumbs, fresh or from a box
→ Cheesecake Filling
03 -
Two 8 oz packs of full-fat cream cheese, kept at room temp until softened
04 -
1/2 cup white sugar, granulated
05 -
Two large eggs, taken straight from room temperature
06 -
1 tsp of vanilla extract
→ Topping
07 -
20 oz can of pineapple chunks, drained thoroughly
08 -
A quarter cup of caramel sauce, either homemade or store-bought
# Instructions:
01 -
Set your oven to 350°F (175°C). Pop paper liners into all 12 spots on a muffin tin.
02 -
Combine melted butter with crumbs from the graham crackers until it feels like damp sand. Press a spoon over portions of the mix you've divided between muffin liners to make a tight crust.
03 -
Use a mixer to blend the softened cream cheese with sugar until it's soft and lump-free. Beat in an egg, one at a time, mixing each into the mix carefully. Pour in vanilla extract and gently mix just enough to blend.
04 -
Scoop the creamy filling into the lined muffin spots, filling each cup about 3/4 of the way. Push pineapple pieces lightly into the filling's surface.
05 -
Bake the cheesecakes in the preheated oven for 20 to 25 minutes. You'll know it's ready once the edges of the filling firm up but the center still jiggles slightly. Cool them completely while they're still in the pan.
06 -
Let the cheesecakes cool in the refrigerator for at least 4 hours or leave them in overnight. When you're ready to serve, pour caramel sauce over the top as a sweet finish.
# Notes:
01 -
Make sure every ingredient is at room temperature to keep your batter smooth and free of lumps.
02 -
Drain your pineapple chunks completely and pat them dry with paper towels to avoid sogginess.
03 -
Put a pan of hot water on the rack at the bottom of your oven during baking to keep your cheesecakes crack-free.
04 -
Don't overmix the batter, or you'll end up with cracks on top.