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- 1 cup crushed graham crackers - 4 tablespoons unsalted butter, melted - 1/4 cup brown sugar - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup crushed pineapple, drained - Maraschino cherries for garnish - Whipped cream for serving

Mini Pineapple Upside-Down Cheesecakes

Indulge in the deliciousness of Mini Pineapple Upside-Down Cheesecakes with this easy recipe that combines rich cream cheese and tropical pineapple flavors. Perfect for bakers of all skill levels, these delightful treats are sure to impress at any gathering. Follow our step-by-step guide for tips on variations and storage so you can enjoy them longer.
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

1/4 cup brown sugar

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup crushed pineapple, drained

Maraschino cherries for garnish

Whipped cream for serving

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C) and line a standard muffin tin with cupcake liners.

    Make the Crust: In a mixing bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix until well combined and crumbly.

      Form the Base: Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner, creating a crust. Bake in the preheated oven for 5-7 minutes until slightly golden. Remove and let cool.

        Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each addition.

          Add Pineapple: Gently fold in the crushed pineapple into the cheesecake batter until evenly distributed.

            Fill the Muffin Tin: Spoon the cheesecake mixture over the cooled crusts, filling each liner about 3/4 full.

              Bake the Cheesecakes: Bake for 20-25 minutes, or until the centers are set but still slightly jiggly. They will firm up as they cool.

                Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.

                  Garnish: Before serving, top each cheesecake with a dollop of whipped cream and a maraschino cherry.

                    - Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12

                      - Presentation Tips: For an appealing look, serve the cheesecakes on a decorative platter or cake stand, and consider drizzling some extra pineapple juice around the plate for a tropical touch!