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- 1 cup graham cracker crumbs - 5 tablespoons unsalted butter, melted - 2 tablespoons brown sugar - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1 large egg - 1 can (8 oz) sliced pineapple, drained - Maraschino cherries for topping

Mini Pineapple Upside Down Cheesecakes

Indulge in a tropical paradise with Mini Pineapple Upside Down Cheesecakes! This delightful treat blends creamy cheesecake with vibrant pineapple for an irresistibly sweet twist. The simple recipe guides you through creating these mouthwatering mini desserts that are perfect for any gathering. Ready to impress your friends and family? Click through to discover the full recipe and start your baking adventure today!
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Ingredients
  

1 cup graham cracker crumbs

5 tablespoons unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 large egg

1 can (8 oz) sliced pineapple, drained

Maraschino cherries for topping

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

    In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until well combined.

      Divide the crumb mixture evenly among the muffin cups, about 1 tablespoon in each. Press down firmly to form a crust.

        Bake the crusts in the preheated oven for 5-7 minutes, until they are golden. Remove from oven and let cool.

          In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

            Add the vanilla extract and sour cream, blending until fully incorporated.

              Beat in the egg until just combined. Be careful not to overmix.

                Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.

                  Cut the pineapple slices into small pieces and place one piece on top of each cheesecake. Add a cherry on top for garnish.

                    Bake in the oven for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

                      Remove from the oven and let cool for about 30 minutes at room temperature, then refrigerate for at least 2 hours before serving.

                        Prep Time: 15 min | Total Time: 2 hr 45 min | Servings: 12 mini cheesecakes

                          - Presentation Tips: Serve chilled and garnish with whipped cream and a slice of fresh pineapple for an extra tropical touch!