little pineapple caramel cheesecakes

When I saw some ripe pineapples, I decided to make something special out of them. I like to add some sunshine to dessert time with these small cheesecakes.
Recipe for little pineapple caramel cheesecakes

Components:

1. One cup of crumbs from graham crackers
2. Four tablespoons of melted unsalted butter
3. and two tablespoons of granulated sugar
4. 16 ounces of softened cream cheese
5. – Half a cup of powdered sugar
6. Two huge eggs
7. – 1/4 cup sour cream
8. – 1 teaspoon vanilla essence
9. Slices of pineapple, either fresh or canned;
10. half a cup of caramel sauce
11. Two teaspoons of optionally chopped pistachios

Directions:

1. Get the crust ready by: Set the oven’s temperature to 325°F (160°C). Stir together the sugar, melted butter, and graham cracker crumbs. Line a muffin tray and press the mixture into the bottoms. After 5 minutes of baking, allow to cool.
2. Prepare the cheesecake filling by beating sugar and cream cheese until they are smooth. One by one, add the eggs, thoroughly mixing each time. Add sour cream and vanilla and stir until creamy.
3. Fill and bake: – Distribute the cheesecake filling among the muffin cups in a uniform layer. Bake until the centers are just set, 18 to 20 minutes. Allow to cool, then refrigerate for a minimum of two hours.
4. Add toppings: Place a slice of pineapple on top of each cheesecake after it has cooled. Top with chopped pistachios and drizzle with caramel sauce.
5. Serve: – Gently take the cheesecakes out of the pan and serve them cold.