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Pineapple Cheesecake Cupcakes

  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Crust:
  • 1 cup graham cracker crumbs                                
  • 1 tbsp sugar
  • 6  tbsp (3/4 stick) butter, melted
  • Cheesecake:  
  • 2 packages (8 oz each) cream cheese, softened
  • 2 eggs
  • ½ cup sugar
  • 2 tablespoons pure vanilla extract
  • Pineapple Topping:
  • 1 can (20 oz) crushed pineapple, well drained
  • 2/3 cup packed brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter
  • Whipped Topping or Fresh Whipped Cream


Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

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