Description
Creamy cheesecakes crowned with caramelized pineapple rings and a buttery crumb crust.
Ingredients
- Pineapple rings (8 slices)
- Cream cheese (16 oz, softened)
- Graham cracker crumbs (1 cup)
- Brown sugar (¼ cup)
- Butter (4 tbsp, melted)
- Sugar (½ cup)
- Eggs (2)
- Vanilla extract (1 tsp)
- Pineapple juice (2 tbsp)
Instructions
- Preheat oven to 325°F and line a muffin tin with parchment circles or silicone liners.
- Mix graham crumbs, melted butter, and brown sugar; press into the bottoms of each cup.
- Place a pineapple ring on top of each crust.
- In a bowl, beat cream cheese, sugar, eggs, vanilla, and pineapple juice until smooth.
- Pour cheesecake batter over the pineapple, filling almost to the top.
- Bake 20–25 minutes until centers are just set. Cool completely.
- Chill at least 2 hours, then gently invert to reveal the glossy pineapple top.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chilling is essential for the best texture.
- Can substitute fresh pineapple for canned if desired.
- Prep Time: 15 minutes
- Cook Time: 25 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