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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?
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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!