Pineapple Cheesecake Cupcakes


  • 2 - 8 oz. packages Philly Cream Cheese
  • 1/2 cup white sugar
  • 3 eggs
  • 1/2 pint of sour cream (Breakstone's reduced fat)
  • 1/2 cup white sugar
  • 1 - 8 oz. can Dole crushed pineapple (drained)


Beat cream cheese, 1/2 cup white sugar, and eggs with a mixer until it's smooth. Pour batter into individual foil cupcake liners. Cupcake liners should be 3/4 full. Bake 14 minutes at 325 degrees.

While cupcakes are baking, mix sour cream, 1/2 cup white sugar, and pineapple by hand. When cupcakes are removed from oven after 14 minutes, spoon topping mixture over the top of each cupcake. Return to oven and bake 5 minutes longer at the same temperature. Cool and refrigerate before serving.

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