Mini Pineapple Upside Down Cheesecakes
These Mini Pineapple Upside Down Cheesecakes combine creamy vanilla cheesecake, buttery graham cracker crust, juicy pineapple, brown sugar, and cherries for an irresistible tropical dessert.Prep Time: 20 minutesCook Time: 18–22 minutesChill Time: 3–4 hoursTotal Time: About 4 hours 40 minutesServings: 12 mini cheesecakesCourse: DessertCuisine: AmericanIngredientsGraham Cracker Crust1 cup graham cracker crumbs2 tablespoons granulated sugar4 tablespoons unsalted butter, meltedCheesecake Filling16 ounces cream cheese, softened½ cup granulated sugar½ cup sour cream2 large eggs1 teaspoon vanilla extractPineapple Topping1 cup crushed pineapple, thoroughly drained⅓ cup packed brown sugar12 maraschino cherriesInstructionsPreheat the oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.Prepare the pineapple: Drain the crushed pineapple very well. Mix it with the brown sugar and set aside.Make the crust: Combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Divide evenly among the muffin cups and gently press into the bottoms.Prebake the crust: Bake for 5 minutes, then remove from the oven.Make the filling: Beat the softened cream cheese with ½ cup sugar until smooth. Mix in the sour cream and vanilla.Add the eggs: Beat in the eggs one at a time on low speed, mixing only until combined.Assemble: Divide the cheesecake filling evenly among the muffin cups. Spoon the pineapple-brown sugar mixture over each cheesecake and top each with a maraschino cherry.Bake: Bake for 18–22 minutes, or until the edges are set and the centers still have a slight jiggle.Cool and chill: Allow the cheesecakes to cool, then refrigerate for at least 3–4 hours or overnight.Serve: Enjoy chilled, or garnish with toasted coconut, whipped cream, extra pineapple, or a light caramel drizzle.Recipe NotesDrain the pineapple thoroughly to prevent soggy cheesecakes.Use room-temperature cream cheese for a smooth filling.Avoid overmixing the batter after adding the eggs.Don't overbake—the centers should still jiggle slightly.For easy entertaining, make the cheesecakes a day ahead and refrigerate overnight.Keep leftovers covered and refrigerated.