Individual Mini Pineapple Upside-Down Cheesecakes Delight

Ingredients

• 1 cup graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1 8 oz package cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 large egg
• 1 cup crushed pineapple, drained well
• to taste Maraschino cherries for garnish (optional)

Instructions

1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it well.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until combined.
3. Press a tablespoon of the crumb mixture into the bottom of each muffin cup to form a crust. Use the back of a spoon to pack it down tightly.
4. In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Add in the sour cream and the egg, mixing until fully incorporated. Be careful not to overbeat, just until combined.
6. Gently fold in the crushed pineapple, ensuring an even distribution throughout the mixture.
7. Spoon the cheesecake batter over the graham cracker crusts in the muffin tin, filling each cup to the top.
8. Bake in the preheated oven for about 20-25 minutes or until the edges are set and the centers jiggle slightly.
9. Once done, remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or until set.
10. To serve, gently lift each cheesecake from the muffin tin. Invert each cupcake onto a serving plate, then carefully peel off the liner.