Pineapple Cheesecake Cupcakes

Pineapple Cheesecake Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup graham cracker crumbs

  • ¾

    stick melted butter

  • 1

    TBS granulated sugar

  • 2

    pkgs (8 oz each) cream cheese, softened

  • ½

    cup granulated sugar

  • 2

    TBS pure vanilla extract

  • 2

    eggs, beaten

  • 1

    can (20 oz) crushed pineapple, drained

  • cup brown sugar

  • ½

    stick unsalted butter

  • 1

    cup heavy cream

  • ¼

    cup confectioners’ sugar

  • 2

    tsp vanilla extract

Directions

1) Preheat oven to 300 degrees. Line muffin pan with baking cups 2) In a bowl, gently whisk together the graham cracker crumbs, 3/4 cup melted butter and 1 TBS granulated sugar. Press crust into prepared muffin pan on bottom and about 1/4 of the way up the sides. Set aside. 3) In a medium bowl mix cream cheese, 1/2 cup granulated sugar, 2 TBS vanilla extract and eggs with a hand mixer on med until smooth. 4) Pour cheesecake mixture into the prepared crusts. Bake 30 mins in preheated oven. Remove from oven and allow to cool completely in pan. 5) While they bake, add pineapple, brown sugar and unsalted butter to a med saucepan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 mins and then remove from heat and set aside to cool completely. 6) Once cupcakes and topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 mins. 7) In a mixing bowl, add heavy cream, confectioners’ sugar and 2 tsp vanilla extract and mix with hand mixer on med for 2 – 3 mins or until whipped cream forms peaks. Top cupcakes with whipped cream and enjoy.


Nutrition

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