Description
A delightful twist on a classic dessert, featuring creamy cheesecake topped with caramelized pineapple and served in a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can (20 oz) sliced pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup butter
- Maraschino cherries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the graham cracker crumbs, 1/3 cup of sugar, and melted butter in a mixing bowl. Press this mixture into the bottom of a 9-inch springform pan.
- Beat together the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth. Incorporate the eggs one at a time.
- Spread the cream cheese mixture over the crust in the pan.
- Melt 1/4 cup of butter and brown sugar in a saucepan. Add the drained pineapple slices and cook until caramelized, about 3-5 minutes.
- Pour the pineapple mixture over the cheesecake batter.
- Bake for 50-60 minutes until set but still slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least 4 hours before serving.
- Garnish with Maraschino cherries if desired.
Notes
Prepare mini cheesecakes a day in advance for best flavor. Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg