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- 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 1 (8 oz) package cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1 large egg - 1 cup crushed pineapple, well-drained - Maraschino cherries for garnish

Mini Pineapple Upside-Down Cheesecakes

Indulge in the tropical delight of Mini Pineapple Upside-Down Cheesecakes! These bite-sized treats blend creamy cheesecake with sweet pineapple for a delicious twist everyone will love. Perfect for any occasion, this recipe offers simple steps and creative variations to suit your taste. Whether you're a novice baker or a pro, these cheesecakes are bound to impress. Click through to discover the full recipe and elevate your dessert game!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1 large egg

1 cup crushed pineapple, well-drained

Maraschino cherries for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners, ensuring each liner is set firmly in place.

    In a medium mixing bowl, combine the crushed graham crackers, melted butter, and brown sugar. Stir until the mixture is well-blended and the crumbs are evenly coated with butter.

      Take about 1 tablespoon of the graham cracker mixture and press it firmly into the bottom of each cupcake liner to form a compact crust. Bake the crusts in the preheated oven for 5-7 minutes, or until they are lightly golden. Once baked, remove them from the oven and allow them to cool slightly.

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps remaining.

          Add the vanilla extract and sour cream to the cream cheese mixture, and mix until fully incorporated and smooth.

            Crack the egg into the bowl and blend gently until just combined. Be mindful not to overmix, as this can affect the texture.

              Carefully fold in the drained crushed pineapple with a spatula, ensuring it is evenly distributed throughout the batter for delightful bursts of flavor.

                Spoon the cheesecake batter into each prepared cupcake liner, filling them approximately two-thirds full to allow for slight rising during baking.

                  Bake the cheesecakes in the preheated oven for 18-20 minutes, or until they are set around the edges and the centers appear slightly puffed.

                    Once baked, remove the pans from the oven and let the mini cheesecakes cool completely at room temperature. Following this, refrigerate them for at least 2 hours to allow them to set further and develop flavor.

                      To serve, top each mini cheesecake with a maraschino cherry and a small spoonful of crushed pineapple for an extra tropical touch if desired.

                        Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12

                          - Presentation Tips: Arrange the mini cheesecakes on a decorative platter. For added visual appeal, drizzle a little extra crushed pineapple around the edges of the platter. Enjoy the sweet tropical flavors!