Mini Pineapple Upside-Down Cheesecakes Delightful Treat

Ingredients

• 1 cup crushed graham crackers
• 1 4 cup unsalted butter, melted
• 1 2 cup cream cheese, softened
• 1 4 cup granulated sugar
• 1 4 cup sour cream
• 1 teaspoon vanilla extract
• 1 2 cup crushed pineapple, drained
• 12 pieces pineapple rings (canned or fresh)
• to taste pieces Maraschino cherries for topping
• a pinch salt

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine the crushed graham crackers and melted butter. Mix until well combined and crumbly.
3. Lightly grease a muffin tin with cooking spray. Press the graham cracker mixture into the bottom of each muffin cup to form a crust. Bake for 8-10 minutes until slightly golden. Remove from the oven and allow to cool.
4. In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
5. Add the sour cream, vanilla extract, and a pinch of salt to the cream cheese mixture, mixing until fully incorporated.
6. Gently fold in the crushed pineapple, ensuring it’s evenly distributed without overmixing.
7. Spoon the cheese mixture evenly into the cooled crusts, filling each muffin cup almost to the top.
8. Place a pineapple ring on top of each cheesecake, pressing it in slightly.
9. Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
10. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes to cool gradually.
11. Remove from the oven and allow to cool on a wire rack for at least 30 minutes before chilling in the refrigerator for at least 2 hours.
12. Once chilled, remove the cheesecakes from the muffin tin carefully. Top each mini cheesecake with a maraschino cherry for an extra touch of sweetness.