Pineapple Cheesecake Cupcakes

  • Course



  • Crust:

  • Pineapple Topping:


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

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

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.

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

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.

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