Description
Individual cheesecakes with a caramelized pineapple topping, baked in a muffin tin for a fun twist on the classic dessert.
Ingredients
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 (20 oz) can pineapple rings, drained and patted dry
- 6 maraschino cherries, halved
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix brown sugar and melted butter. Spoon about 1 tablespoon into each liner, spreading evenly.
- Cut pineapple rings into small wedges or use a cookie cutter to fit liners. Place pineapple over sugar mixture, adding a cherry half in the center.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour, mixing until just combined.
- Divide batter evenly among liners, about 3 tablespoons each. Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool in tin for 10 minutes, then transfer to a wire rack. Chill for at least 2 hours before inverting to serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American