Ingredients
- Crushed graham crackers
- Unsalted butter
- Granulated sugar
- Cream cheese
- Sour cream
- Pineapple slices
- Brown sugar
- Vanilla extract
- Eggs
Instructions
- Preheat the oven to 325°F (160°C).
- Combine crushed graham crackers, melted butter, and granulated sugar in a bowl. Press into muffin tins lined with cupcake liners.
- Mix drained pineapple slices with brown sugar until coated.
- Beat cream cheese until smooth; gradually add sour cream, vanilla extract, and each egg, mixing well.
- Spoon the filling over each crust and top with pineapple slices.
- Bake for 20-25 minutes or until set but slightly jiggly in the center. Cool before chilling in the fridge for at least four hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 215
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg