Ingredients
- Graham cracker crumbs
- Unsalted butter
- Fresh pineapple
- Sugar
- Cream cheese
- Sour cream
- Vanilla extract
- Eggs
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press the mixture into muffin cups and bake for 8 minutes.
- While the crust bakes, sauté sliced fresh pineapple in sugar over medium heat until caramelized, about 5 minutes.
- In another bowl, beat cream cheese until smooth. Mix in sour cream, vanilla extract, and sugar; then add eggs one at a time without overmixing.
- Pour the cheesecake filling over the crusts and top with the caramelized pineapple.
- Bake for 20 minutes or until set but slightly jiggly in the center. Let cool at room temperature before refrigerating for at least 4 hours.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 169
- Sugar: 9g
- Sodium: 119mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 38mg