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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 3/4 cup sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup crushed pineapple, drained - 1/2 teaspoon ground cinnamon - 12 maraschino cherries

Mini Pineapple Upside-Down Cheesecakes

Indulge in a delightful treat with mini pineapple upside-down cheesecakes that combine creamy goodness with a tropical twist! These easy-to-make, bite-sized desserts are perfect for any occasion. Our blog post guides you through the ingredients, step-by-step instructions, and helpful tips to create these mouthwatering desserts effortlessly. Click through to explore the full recipe and impress your friends and family with this delicious creation!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, drained

1/2 teaspoon ground cinnamon

12 maraschino cherries

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.

    In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly coated.

      Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin cup to create a base for the cheesecakes. Bake for 5 minutes and then remove from the oven to cool.

        In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add 3/4 cup sugar and continue to beat until creamy.

          Add the vanilla extract and eggs one at a time, mixing well after each addition. Ensure there are no lumps.

            Fold in the drained crushed pineapple and ground cinnamon; mix until just combined.

              Spoon the cheesecake mixture over the cooled crusts in the muffin tin, filling each cup about 3/4 of the way full.

                Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly. Remove from the oven and let cool in the pan for about 10 minutes.

                  Once cooled, carefully invert the cheesecakes onto a serving platter. Place a maraschino cherry on top of each cheesecake to mimic the traditional upside-down cake presentation.

                    Refrigerate for at least 2 hours before serving to allow them to set fully.

                      Prep Time: 15 min | Total Time: 1 hr 30 min | Servings: 12

                        - Presentation Tips: Serve the mini cheesecakes on a colorful platter, drizzled with extra crushed pineapple or a dollop of whipped cream for an extra touch of sweetness.