🍍 Mini Pineapple Upside-Down Cheesecakes

Servings: 12 mini cheesecakes

Ingredients:

Pineapple Topping:

• 1 can (20 oz) pineapple slices, drained
• ½ cup packed brown sugar
• ¼ cup melted butter
• 12 maraschino cherries

Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• 5 tbsp melted butter
• 3 tbsp granulated sugar

Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp all-purpose flour

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Cut the pineapple slices into small pieces. Mix melted butter and brown sugar, then spoon about 1 tsp into the bottom of each liner. Add a few pineapple pieces and one cherry to each.
3. Mix graham cracker crumbs, melted butter, and sugar. Press about 1½ tbsp of the mixture over the pineapple layer in each cup.
4. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and flour until just combined.
5. Spoon the cheesecake filling evenly into the cups.
6. Bake for 20–25 minutes, until the centers are just set.
7. Cool completely, then refrigerate for at least 2–3 hours.
8. Carefully remove the liners and flip each mini cheesecake upside down onto a serving plate.
9. Serve chilled and enjoy the caramelized pineapple topping! 🍍🍒🍰