Ingredients
Method
Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.
Form the crust: Line a muffin tin with paper liners. Evenly distribute the crust mixture into the bottom of each liner, pressing it down firmly to create a base.
Pre-bake the crust: Bake the crusts in the preheated oven for 5-7 minutes until slightly golden. Remove and let cool.
Make the cheesecake filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the granulated sugar and vanilla extract, blending until combined.
Add sour cream: Mix in the sour cream until fully incorporated.
Incorporate eggs: Add one egg at a time, mixing on low until just combined after each addition. Do not overmix.
Fold in crushed pineapple: Gently fold the drained crushed pineapple into the cheesecake mixture until evenly distributed.
Fill the cups: Pour or spoon the cheesecake batter into each muffin tin, filling just above the crust.
Bake the cheesecakes: Bake for 20-25 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes to cool gradually.
Cool and chill: Remove the cheesecakes from the oven and allow them to cool at room temperature before transferring to the refrigerator. Chill for at least 2 hours or until fully set.
Garnish and serve: Before serving, top each mini cheesecake with a maraschino cherry and a small scoop of crushed pineapple for decoration.
Prep Time: 20 minutes | Total Time: 2 hours 45 minutes | Servings: 12