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Mini Pineapple Upside-Down Cheesecakes

Treat yourself to a tropical delight with Mini Pineapple Upside-Down Cheesecakes! These bite-sized desserts perfectly blend creamy cheesecake and juicy pineapple on a crunchy graham cracker crust. Ideal for parties or a sweet indulgence, this easy recipe will impress everyone. Dive into simple ingredients and step-by-step instructions to create these delightful treats. Click through to explore the full recipe and enjoy your baking adventure!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional for tropical flavor)

1/2 cup sour cream

1 large egg

1 can pineapple rings in juice, drained and cut into smaller pieces

Maraschino cherries for garnish

Instructions
 

Prepare the Base: 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.

    Form Crusts: 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.

      Mix Cheesecake Filling: 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.

        Add Egg: Beat in the egg until just incorporated. Avoid over-mixing to prevent air from causing cracks in your cheesecakes.

          Assemble Mini Cheesecakes: 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.

            Bake: Bake the cheesecakes in the preheated oven for 18-20 minutes until the edges are set but the centers still have a slight jiggle.

              Chill: Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight for best results.

                Garnish and Serve: Once chilled, top each mini cheesecake with a Maraschino cherry for garnish. Carefully peel away the paper liners before serving.

                  Prep Time: 20 minutes | Total Time: 3 hours (includes chilling) | Servings: 12 mini cheesecakes

                    - Presentation Tips: Serve on a colorful platter, and consider adding a sprinkle of toasted coconut on top for an extra tropical flair!