Description
Delicious mini cheesecakes topped with caramelized pineapple, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 can pineapple rings, drained
- 1/4 cup brown sugar
- 2 tablespoons butter
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Line a muffin tin with paper or silicone liners.
- Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well and press the mixture firmly into the bottom of each muffin cup. Bake for 8 minutes, then let cool.
- Make the pineapple topping: Melt butter in a skillet over medium heat. Add brown sugar and stir until dissolved. Add pineapple rings and cook for 2-3 minutes, until caramelized. Set aside.
- Prepare the cheesecake filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream.
- Assemble the cheesecakes: Spoon the cheesecake filling over the prepared crusts, filling each about ¾ full. Top each with a caramelized pineapple ring, pressing down gently.
- Bake for 20-25 minutes, or until the filling is set and slightly golden. Let cool, then refrigerate for at least 2 hours before serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Feel free to substitute the pineapple with other fruits if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg