Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
Top each cheesecake with a few pineapple chunks.
Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set. Remove from the oven and let cool completely in the muffin tin.
Drizzle caramel sauce over each cheesecake before serving.
