Pineapple mini cheesecakes
recipe from Reynolds Kitchens
makes about 18 mini cheesecakes
for the crust...
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
- Preheat your oven to 325 F and line two muffin tins with 18 paper liners.
- In your food processor, pulse the graham cracker crumbs, butter and sugar together until they are nice and crumbly.
- Spoon and press a tablespoonful of crumbs into each baking cup and set pans aside.
for the cheesecake...
- 2 8oz packages of cream cheese, room temperature
- 2 eggs
- 1/2 cup sugar
- 2 tablespoons vanilla extract
- In the bowl of your stand mixer, beat the cream cheese on medium speed until smooth and light.
- Add eggs, sugar and vanilla and continue beating for about 2 minutes until well blended with no lumps.
- Using a 1/4 measuring cup, fill each crust-filled liner with cheesecake mix (about 2/3 of the way full.)
- Bake for about 25 minutes until set. Cool on wire racks.
for the pineapple topping...
- 1 large can (20 oz) crushed pineapple, well drained
- 2/3 cup packed brown sugar
- 4 tablespoons unsalted butter, room temperature
- While the cupcakes are baking, heat the drained pineapple, brown sugar and butter in a medium sauce pan over high heat, stirring constantly for about 2 minutes until it boils.
- Once it boils, reduce head to low and simmer for 5 minutes.
- Remove from heat and set aside.
- When the cupcakes have cooled, spoon a heaping tablespoon of pineapple filling on top of each mini cheesecake. Cover and refrigerate for at least an hour.
for the whipped cream...
- 1 cup cold heavy whipping cream
- 1/4 cup confectioner's sugar
- 2 teaspoons vanilla extract
- In the bowl of your stand mixer, beat the whipping cream, sugar and vanilla on high speed until stiff peaks form.
- Fill up a piping bag fitted with a large star tip and pipe a dollop on top of each cooled mini cheesecake.
- Keep mini cheesecakes refrigerated in airtight containers until time to eat, for up to 48 hours.