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To make the crust, gather these simple items: - 1 cup graham cracker crumbs - 2 tablespoons sugar - 1/4 cup unsalted butter, melted

Individual Mini Pineapple Upside-Down Cheesecakes

Indulge in the tropical delight of Individual Mini Pineapple Upside-Down Cheesecakes! This easy recipe combines creamy cheesecake filling with a buttery crust and caramelized pineapple topping, perfect for impressing guests or enjoying a personal treat. Whether you're new to baking or a pro, follow my simple steps to create these mouthwatering mini desserts. Click through to discover the full recipe and start your delicious journey today!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

2 tablespoons sugar

1/4 cup unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

For the topping:

1 can (8 oz) pineapple slices, drained (reserve juice)

1/4 cup brown sugar

2 tablespoons unsalted butter

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

    Form the Crust: Place about 2 tablespoons of the crust mixture into the bottom of each muffin tin cup (make about 12 cups total). Press down firmly with the back of a spoon or your fingers to create an even layer. Bake for 5-7 minutes until set. Remove from the oven and allow to cool slightly.

      Make the Topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and reserved pineapple juice until smooth. Add the pineapple slices to the pan, cooking for an additional 2-3 minutes, until slightly caramelized. Remove from heat.

        Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue beating until combined. Mix in the vanilla extract, followed by the eggs one at a time, mixing well after each addition. Finally, add the sour cream and mix until just blended.

          Assemble the Cheesecakes: Place a caramelized pineapple slice on top of each crust in the muffin tin. Pour the cheesecake filling over the pineapple until each cup is 3/4 full.

            Bake: Bake in the preheated oven for 18-20 minutes until the edges are set but the center still slightly jiggles.

              Cool and Chill: Allow the cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.

                Serve: Gently run a knife around the edges of each cup to loosen if necessary, then carefully remove the mini cheesecakes. Flip them upside-down to display the pineapple topping.

                  Prep Time: 20 mins | Total Time: 3 hrs | Servings: 12

                    - Presentation Tips: Serve on a decorative plate, garnished with fresh mint leaves or a dollop of whipped cream for an extra touch of elegance!