Description
A delightful twist on the traditional dessert, combining creamy cheesecake with tropical pineapple flavors.
Ingredients
Scale
- 1 can (20 oz) pineapple slices in juice (or fresh pineapple rings for extra freshness)
- 1/4 cup brown sugar (or coconut sugar as a healthier alternative)
- 3 tablespoons unsalted butter
- Maraschino cherries (optional, for garnish)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (or maple syrup for a natural sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt for a tangy twist)
- 1 1/2 cups graham cracker crumbs (or digestive biscuits for a British touch)
- 1/4 cup melted butter
- 2 tablespoons sugar
Instructions
- Prepare the Pineapple Topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until it dissolves and becomes a smooth caramel sauce. Pour this mixture evenly into the bottom of your mini cheesecake tins or muffin pan. Place one pineapple slice on top of the caramel in each cup, and if desired, add a cherry in the center for a classic look.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press about one tablespoon of this mixture firmly into the bottom of each tin, on top of the pineapple layer.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until the mixture is silky and lump-free.
- Assemble and Bake: Pour the cheesecake filling over the crust and pineapple in each cup, filling about 3/4 full. Bake at 325°F (160°C) for 30-35 minutes or until the edges are set and the center slightly jiggles.
- Cool and Chill: Remove from oven and let cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours to allow the cheesecakes to firm up.
Notes
Chill overnight for the best texture and flavor. Store leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg