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Pineapple Cheesecake Cupcakes

  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Crust:
  • 1 cup graham cracker crumbs                                
  • 1 tbsp sugar
  • 6  tbsp (3/4 stick) butter, melted
  • Cheesecake:  
  • 2 packages (8 oz each) cream cheese, softened
  • 2 eggs
  • ½ cup sugar
  • 2 tablespoons pure vanilla extract
  • Pineapple Topping:
  • 1 can (20 oz) crushed pineapple, well drained
  • 2/3 cup packed brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter
  • Whipped Topping or Fresh Whipped Cream


Step 1

PREHEAT oven to 325°F. Place Reynolds® StayBrite® Baking Cups in muffin pans.

Step 2

MIX graham cracker crumbs, melted butter and sugar in a small bowl. Spoon and press a heaping tablespoon into each baking cup; set aside.

Step 3

BEAT cream cheese on medium speed for 2 minutes till smooth. Add eggs, sugar and vanilla extract; continue beating on medium speed for 2 minutes smooth and well blended. SPOON about 3 tablespoons mixture into each baking cup; they should be about ½ full.

Step 4

BAKE 25 to 30 minutes until set. Cool completely on wire rack.

Step 5

While cupcakes are baking, HEAT drained pineapple, brown sugar and butter in a medium sauce pan over high heat, stirring constantly, for 2 minutes or until it boils. Once the mixture boils, reduce heat to low and simmer for 5 minutes. Remove from heat; set aside and cool.

Step 6

Chill cupcakes until ready to serve. To serve, top each cupcake with 2 tablespoons pineapple topping and whipped topping.

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