Mini Pineapple Upside-Down Cheesecakes Delightful Treat

Ingredients

• 1 cup crushed graham crackers
• 1 quarter cup unsalted butter, melted
• 2 tablespoons brown sugar
• 8 oz cream cheese, softened
• 1 half cup granulated sugar
• 1 teaspoon vanilla extract
• 1 half teaspoon coconut extract (optional for tropical flavor)
• 1 half cup sour cream
• 1 large egg
• 1 can pineapple rings in juice, drained and cut into smaller pieces
• as needed Maraschino cherries for garnish

Instructions

1. Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until the texture resembles wet sand.
2. Line a muffin tin with paper liners. Evenly distribute the graham cracker mixture into each liner, pressing down firmly to create a crust. Bake for 5-7 minutes until slightly golden. Remove and let cool.
3. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until creamy and smooth. Add the vanilla extract, coconut extract (if using), and sour cream, mixing until well combined.
4. Beat in the egg until just incorporated. Avoid over-mixing to prevent air from causing cracks in your cheesecakes.
5. Place a few pieces of cut pineapple on top of each graham cracker crust. Pour the cheesecake filling over the pineapple, filling each liner about 3/4 full.
6. Bake the cheesecakes in the preheated oven for 18-20 minutes until the edges are set but the centers still have a slight jiggle.
7. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight for best results.
8. Once chilled, top each mini cheesecake with a Maraschino cherry for garnish. Carefully peel away the paper liners before serving.