1 cup graham cracker crumbs
4 tablespoons melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
1/4 cup sour cream
1/4 cup pineapple juice
White chocolate, melted (for drizzling)
Pineapple chunks (for garnish)
Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin liner to form the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, crushed pineapple, sour cream, and pineapple juice until well combined.
Pour the cheesecake mixture over the crusts, filling each liner about 3/4 full.
Bake for 20-25 minutes or until the centers are set. Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours.
Drizzle melted white chocolate over the chilled cheesecakes and top each with a pineapple chunk for garnish before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 220 kcal per bite | Servings: 12 servings

By Admin

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