Musely
My order
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Pineapple Cheesecake Cupcakes BAM POW KABOOM!

posted in Food & Drink > Recipes
02/26/2014
  • This would be the star at any dinner party!
    This would be the star at any dinner party!
  • INGREDIENTS FOR GRAHAM CRUST:
    1 cup graham cracker crumbs
    1 tbsp. granulated sugar
    ¾ stick melted butter
    INGREDIENTS FOR CHEESECAKE:
    2 8oz. packages of cream cheese (softened)
    ½ cup granulated sugar
    2 tbsp. pure vanilla extract
    2 eggs (beaten)

  • INGREDIENTS FOR PINEAPPLE TOPPING:
    1 20 oz. can crushed pineapple (drained)
    2/3 cup brown sugar
    ½ stick butter
    INGREDIENTS FOR WHIPPED CREAM:
    1 cup heavy whipping cream
    ¼ cup confectionate sugar
    2 tsp. pure vanilla extract

  • EQUIPMENT:
    12 Reynolds StayBrite baking cups
    Baking tin
    Mixing Bowls
    Hand mixer

  • Pre-heat oven to 300 degrees
    Line baking tin with Reynolds StayBrite baking cups

    To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar
    Press the graham crust ¼ up the baking cups and set aside

  • To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth
    Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups
    Place cupcakes in the oven and cook for 30 minutes, when done remove

  • from oven and allow to completely cool inside baking tin
    While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and

  • allow to simmer for 5 minutes and then set aside
    Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

  • To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks
    Top the cupcakes with whipped cream
    Enjoy!

  • Don't forget to like
    Thank You!

Comments

0
See all comments

Related Tips

24K Followers