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

Mini Pineapple Upside-Down Cheesecakes

Indulge in the delightful charm of Mini Pineapple Upside-Down Cheesecakes! These bite-sized treats combine the sweet and tangy flavor of pineapple with creamy cheesecake, making them perfect for any occasion. With simple ingredients and easy-to-follow steps, you’ll impress your friends and family in no time. Ready to create these scrumptious desserts? Click through for the full recipe and dive into a world of deliciousness!
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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

Maraschino cherries for topping (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix until evenly moistened.

    Form the base: Spoon about 1 tablespoon of the graham cracker mixture into each cup of a greased muffin tin. Press down firmly with the back of a spoon to form a solid crust layer. Bake for 5-7 minutes until golden. Remove from oven and let cool slightly.

      Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and sour cream, then mix until well combined.

        Incorporate the egg: Beat in the egg until just incorporated; do not overmix. Gently fold in the crushed pineapple, ensuring it's evenly distributed in the batter.

          Fill the cups: Pour the cheesecake mixture over the pre-baked crusts in the muffin tin, filling each cup to about 3/4 full.

            Bake: Bake the mini cheesecakes for 18-20 minutes, or until they are set around the edges and slightly jiggly in the center. Turn off the oven and let them cool inside for 10 minutes before removing.

              Chill: Once cooled, carefully remove the cheesecakes from the muffin tin and transfer them to a plate. Refrigerate for at least 2 hours, preferably overnight, to set fully.

                Serve: To serve, top each mini cheesecake with a maraschino cherry and a sprinkle of additional crushed pineapple if desired.

                  Prep Time: 15 minutes | Total Time: 2 hours (includes chilling) | Servings: 12 mini cheesecakes