Mini Pineapple Upside-Down Cheesecakes: A Tropical Delight

 Ingredients

For the Pineapple Topping:

1 can (20 oz) pineapple slices, drained and cut into small pieces

1/2 cup brown sugar

1/4 cup unsalted butter, melted

12 maraschino cherries, halved

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

Directions

Preheat the Oven:

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Prepare the Pineapple Topping:

In a small bowl, combine the melted butter and brown sugar. Divide this mixture evenly among the muffin cups.

Place a few pieces of pineapple and a cherry half in each cup on top of the butter and sugar mixture.

Prepare the Crust:

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

Press about 1 tablespoon of the crust mixture into each muffin cup, over the pineapple topping. Use a spoon or your fingers to press it down firmly.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Add the granulated sugar and beat until well combined.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract and sour cream until smooth and fully incorporated.

Assemble the Cheesecakes:

Spoon the cheesecake filling over the crusts in the muffin cups, filling each cup almost to the top.

Smooth the tops with the back of a spoon.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly golden.

Remove from the oven and allow to cool in the muffin tin for about 10 minutes.

Chill:

Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours, or until thoroughly chilled.

Serve:

Once chilled, carefully remove the cheesecakes from the muffin tin. Peel off the liners, if used, and invert each cheesecake onto a serving platter so the pineapple topping is on top.

Serve and enjoy!