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To make these tasty mini cheesecakes, gather these key items: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 1/4 cup sugar - 8 oz cream cheese, softened - 1/2 cup sour cream - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1 can pineapple slices in juice, drained - 1/4 teaspoon ground cinnamon

Mini Pineapple Upside-Down Cheesecakes

Indulge in the deliciousness of Mini Pineapple Upside-Down Cheesecakes, the perfect treat for any dessert lover! These mini delights feature a creamy cheesecake layer topped with sweet pineapple, all nestled in a buttery graham cracker crust. They're simple to make and ideal for parties or cozy evenings at home. Ready to impress your guests? Click through to discover the full recipe and bring this delightful treat to life!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup sugar

8 oz cream cheese, softened

1/2 cup sour cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 can pineapple slices in juice, drained

Maraschino cherries for garnish

1/4 teaspoon ground cinnamon

Instructions
 

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.

    Press the Crust: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Evenly distribute the crumb mixture into the bottom of each liner and press down firmly to form the crust. Bake for 8-10 minutes until set. Remove and allow to cool.

      Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, and vanilla extract, blending until creamy and free of lumps.

        Assemble the Cheesecakes: Once the crusts are cooled, spoon the cheesecake filling over each crust, filling them nearly to the top.

          Add Pineapple: Cut the pineapple slices into quarters and place one quarter on top of each mini cheesecake. Sprinkle lightly with ground cinnamon.

            Bake: Return the muffin tin to the oven and bake for an additional 15-18 minutes until the filling is set but still slightly jiggly in the center.

              Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours to firm up.

                Garnish and Serve: Just before serving, top each mini cheesecake with a maraschino cherry for a pop of color.

                  Prep Time 20 mins | Total Time 3 hrs (including chilling) | Servings 12 mini cheesecakes

                    - Presentation Tips: Serve the mini cheesecakes on a colorful platter, garnished with fresh mint leaves for added vibrancy and contrast. Enjoy your delightful treat!