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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?
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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.