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- Crust ingredients: - 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar

Mini Pineapple Upside-Down Cheesecakes

Indulge in the sweet bliss of Mini Pineapple Upside-Down Cheesecakes! These delightful treats combine creamy cheesecake with tangy pineapple, perfect for any occasion. With simple ingredients and easy steps, you can create these adorable desserts that are sure to wow your friends and family. Ready to impress? Click to discover the full recipe and start your baking adventure today! Enjoy every delicious bite!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 large egg

1 cup crushed pineapple, drained well

Maraschino cherries for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.

    In a medium bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix well until the crumbs are evenly coated.

      Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner to form the crust. Bake in the preheated oven for 5-7 minutes, until lightly golden. Remove from oven and allow to cool slightly.

        In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.

          Add the vanilla extract and sour cream, mixing until fully incorporated.

            Add the egg to the cream cheese mixture and blend until just combined. Be careful not to overmix.

              Gently fold in the crushed pineapple until evenly distributed.

                Spoon the cheesecake batter into each cupcake liner, filling them about 2/3 full.

                  Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set and the edges remain slightly puffed.

                    Remove from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to set further.

                      To serve, top each mini cheesecake with a maraschino cherry and a small spoonful of crushed pineapple if desired.

                        Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12

                          - Presentation Tips: Place the mini cheesecakes on a decorative platter, and drizzle a little extra crushed pineapple around the platter for added color. Enjoy!