Easy Mini Pineapple Upside-Down Cheesecakes Delight

Ingredients

• 1 cup crushed graham crackers
• 4 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 can (20 oz) pineapple slices in juice, drained
• to taste Maraschino cherries for garnish (optional)
• 1 2 brown sugar

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix crushed graham crackers with melted butter until well combined. Divide the mixture evenly among 12 muffin cups lined with paper liners, pressing it down firmly to form the crust. Bake for 5-7 minutes, then allow to cool slightly.
3. In a small bowl, combine brown sugar and a couple of tablespoons of pineapple juice. Stir until the sugar is dissolved. Place a pineapple slice in each muffin cup on top of the cooled crust, and spoon a small amount of the brown sugar mixture over each slice.
4. In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing until just combined after each addition.
5. Carefully pour the cheesecake filling over the pineapple slices in each muffin cup, filling almost to the top.
6. Bake in the preheated oven for 20-25 minutes, or until the centers are set and slightly jiggle when moved.
7. Remove from the oven and let them cool at room temperature for about an hour, then refrigerate for at least 2 hours or until completely chilled.
8. Gently run a knife around the edge of each cheesecake to loosen, and carefully invert onto a plate or remove the liner. Top with a maraschino cherry if desired.