How to make it

  • Cook diced pineapples in ¼ cup brown sugar in a saucepan until slightly translucent, about 5 minutes. Set aside to cool.
  • Prepare miniature muffin molds by spraying them with pan release.
  • Place a small amount of brown sugar (from the ½ cup) in the bottom of each mold.
  • Place some cooked pineapples to cover the bottom of each mold.
  • Prepare the cheesecake filling by creaming the sugar and cream cheese.
  • Add the eggs and vanilla extract, making sure you scrape the bottom of the bowl always, to avoid lumps.
  • Add the lemon juice, heavy cream, and sour cream.
  • Pour mixture into the molds over the pineapples, almost to the top.
  • Place the muffin mold on a sheet pan.
  • Pour water halfway up the sheet pan to cook the cheesecakes in a water bath.
  • Bake in the oven for about 30-40 minutes in a 300 oven until the cheesecake is set.
  • Remove from the oven and pour out the water.
  • Set aside to cool.
  • Melt the white chocolate slowly in the microwave and blend in the graham cracker crumbs completely.
  • Spoon or pipe on top of each cheesecake.
  • Chill overnight.
  • Once the chocolate crumbs and the cheesecake have set, place mold upside down to release the cheesecakes with the pineapples on top.

Reviews & Comments 2

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  • notyourmomma 6 years ago
    This sounds absolutely delicious.
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  • chefmeow 7 years ago
    Yummo. Sounds incredibly decadent. I have this one bookmarked for sure. Thanks for a great post.
    Was this review helpful? Yes Flag

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