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- 1 cup crushed graham crackers - 1/4 cup melted butter - 2 tbsp brown sugar - 8 oz cream cheese, softened - 1/2 cup sugar - 1 tsp vanilla extract - 1/2 cup sour cream - 2 large eggs - 1 can pineapple slices in juice (for topping, drained) - Maraschino cherries (for garnish)

Mini Pineapple Upside Down Cheesecakes

Satisfy your sweet tooth with Mini Pineapple Upside Down Cheesecakes, the perfect blend of creamy cheesecake and tangy pineapple for a delightful treat! This easy step-by-step recipe will guide you on creating these delicious mini desserts, perfect for any occasion. Whether you're celebrating or simply want to indulge, these cheesecakes are sure to impress your guests. Click through now to explore the full recipe and start baking your new favorite treat!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup melted butter

2 tbsp brown sugar

8 oz cream cheese, softened

1/2 cup sugar

1 tsp vanilla extract

1/2 cup sour cream

2 large eggs

1 can pineapple slices in juice (for topping, drained)

Maraschino cherries (for garnish)

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it with non-stick spray.

    In a medium bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until crumbly.

      Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup, pressing down to form a crust. Bake in the preheated oven for 5-7 minutes, then remove and let cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract while continuing to mix.

          Mix in the sour cream until well combined. Add the eggs one at a time, mixing until just incorporated.

            Pour the cheesecake batter over the baked crusts in the muffin tins, filling each cup about 3/4 full.

              Cut the pineapple slices into halves or quarters and place one piece on top of each cheesecake batter.

                Bake for 18-20 minutes, or until the cheesecake is set and the edges are slightly puffed. The center might still be a bit wobbly; it will firm up as it cools.

                  Remove from the oven and let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

                    Once cooled, top each mini cheesecake with a maraschino cherry for decoration. Chill in the refrigerator for at least 2 hours before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12

                        - Presentation Tips: Arrange the mini cheesecakes on a beautiful serving platter. You can drizzle some leftover pineapple juice over the platter for added color, and garnish with fresh mint leaves for an elegant touch.