Mini Pineapple Upside-Down Cheesecakes Delightful Treat

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1 4 cup unsalted butter, melted
• 1 cup cream cheese, softened
• 1 2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 2 cup sour cream
• 1 cup crushed pineapple, drained
• 1 4 cup brown sugar
• to taste Maraschino cherries for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until moist.
3. Press approximately 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust. Bake in the preheated oven for 5–7 minutes until slightly golden. Remove and let cool.
4. In a large bowl, beat the softened cream cheese using a hand mixer until smooth. Gradually add the powdered sugar and continue mixing. Add the vanilla extract and sour cream, mixing until combined.
5. Gently fold in the drained crushed pineapple until evenly distributed through the cheesecake mixture.
6. Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each liner almost to the top.
7. In a small saucepan, combine the brown sugar and remaining crushed pineapple. Cook over medium heat until heated through and slightly caramelized.
8. Spoon a small amount of the pineapple mixture onto the top of each cheesecake, spreading it evenly.
9. Return the muffin tin to the oven and bake for an additional 15–20 minutes until the cheesecakes are set but still a bit jiggly in the center.
10. Allow the cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
11. Just before serving, top each mini cheesecake with a maraschino cherry for a delightful finish.