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For a delightful Pineapple Upside-Down Cheesecake, you need the right ingredients. Start with the crust. You will need 1 cup of graham cracker crumbs and 1/4 cup of melted unsalted butter. These will create a tasty base for your cheesecake.

Pineapple Upside-Down Cheesecakes

Impress your friends with my delicious Pineapple Upside-Down Cheesecake recipe! This easy-to-follow guide blends creamy cheesecake with sweet pineapple, creating a dessert that’s perfect for any gathering. With simple ingredients and helpful tips, you'll be making this tropical delight in no time. Ready to elevate your dessert game? Click to explore the full recipe and start baking your way to sweet success!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1 cup cream cheese, softened

1/2 cup granulated sugar

1/2 cup crushed pineapple, drained

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1/2 cup heavy cream

Pineapple rings, for topping

Maraschino cherries, for garnish

1/4 cup shredded coconut, toasted

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

    Form the Base: Press about 1 tablespoon of the mixture into the bottom of each muffin cup in a cupcake pan to form the crust. Bake for 5-7 minutes or until slightly golden. Remove from the oven and let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the crushed pineapple, vanilla extract, and coconut extract, mixing until well incorporated.

        Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

          Assemble the Cheesecakes: In each muffin cup with the cooled crust, place a pineapple ring on top, then spoon the cream cheese filling over it until just above the rim.

            Chill: Refrigerate the cheesecakes for at least 4 hours or overnight to set.

              Serve: Once set, carefully invert each cheesecake onto a serving plate. Top with a maraschino cherry and sprinkle with toasted shredded coconut for a tropical crunch.

                Prep Time: 30 mins | Total Time: 4 hrs 30 mins | Servings: 12

                  - Presentation Tips: Serve on a decorative platter with a sprinkle of toasted coconut around the cheesecakes and a few extra pineapple chunks for a vibrant look.