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Pineapple Cheesecake Cups

sweet.chef's picture
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Unsweetened pineapple juice 1 1⁄2 Cup (24 tbs)
  Grated lemon peel 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
  Cream cheese 8 Ounce, softened (1 Package)
  Eggs 2
  Sugar 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
  Pecans 1⁄3 Cup (5.33 tbs), sliced

Pineapple Layer: Mix first 3 ingredients in saucepan; add pineapple juice.
Cook and stir till thick and clear.
Add peel and lemon juice.
Pour into six 6 ounce custard cups.
Cheesecake Layer: To cream cheese, add eggs, one at a time, beating smooth after each.
Add sugar and salt.
Stir in milk and vanilla.
Spoon over Pineapple Layer.
Sprinkle with pecans.
Bake in slow oven (325°) 25 minutes or till set around edge.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2255 Calories from Fat 1070

% Daily Value*

Total Fat 123 g189.1%

Saturated Fat 51.7 g258.4%

Trans Fat 0 g

Cholesterol 683.7 mg227.9%

Sodium 1408.3 mg58.7%

Total Carbohydrates 266 g88.7%

Dietary Fiber 5.4 g21.5%

Sugars 220.4 g

Protein 35 g70.3%

Vitamin A 70.3% Vitamin C 288.7%

Calcium 48.8% Iron 28.7%

*Based on a 2000 Calorie diet

Pineapple Cheesecake Cups Recipe