Pineapple Cheesecake Cupcakes Recipe

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

READY, SET GO:

•     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 !