Description
These delightful mini cheesecakes feature a sweet and tangy pineapple topping over a creamy cheesecake base, perfect for any dessert lover.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 6 canned pineapple rings
- 6 maraschino cherries
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter. Press a spoonful into each liner.
- Sprinkle brown sugar into each cup, place a pineapple ring and a cherry in the center.
- Beat cream cheese and granulated sugar until smooth. Add eggs and vanilla; blend well.
- Pour the cheesecake batter over the pineapple layer. Bake for 20-25 minutes or until set.
- Allow to cool in the pan briefly, then transfer to a wire rack. Chill in the refrigerator before serving.
Notes
You can customize the seasonings to taste.