Mini Pineapple Upside Down Cheesecakes

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon all-purpose flour

For the Pineapple Topping:

1 can (20 oz) pineapple rings, drained and juice reserved
1/4 cup unsalted butter
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
Maraschino cherries (for garnish, optional)

Instructions:

Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon (if using), and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press about 1-2 tablespoons of the crust mixture into the bottom of each cavity of a muffin tin (you should be able to make 12 mini cheesecakes). Use the back of a spoon to firmly press it down.
- Bake for 5-7 minutes, until golden and set. Remove from the oven and set aside to cool.
Make the Pineapple Topping:
- In a medium skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, and reserved pineapple juice. Stir until the sugar has dissolved and the mixture begins to bubble.
- Add the pineapple rings to the skillet and cook for 2-3 minutes, flipping the rings halfway through, until caramelized and tender.
- Remove from heat and set aside. Cut each pineapple ring in half to fit on top of the mini cheesecakes.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add the granulated sugar and vanilla extract, and beat until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and flour until just combined.
Assemble the Cheesecakes:
- Spoon or pipe the cheesecake filling over the cooled graham cracker crusts, filling each muffin tin about 3/4 full.
- Place half a caramelized pineapple ring on top of each mini cheesecake, pressing it lightly into the filling.
- Return the muffin tin to the oven and bake for 18-20 minutes, or until the cheesecakes are set and slightly firm to the touch. They should still have a slight wobble in the center.
- Let the mini cheesecakes cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Chill the Cheesecakes:
- Once cooled to room temperature, refrigerate the mini cheesecakes for at least 2 hours, or preferably overnight, to allow them to set fully.
Serve:
- When ready to serve, gently run a knife around the edges of each cheesecake to loosen them from the muffin tin. You can use a spoon to carefully lift them out.
- Garnish with maraschino cherries if desired.
Enjoy!
- Serve chilled and enjoy the perfect bite-sized treat with the rich, creamy cheesecake and sweet, caramelized pineapple topping!

Tips:

Crust Variations: If you want a twist on the classic graham cracker crust, try using crushed digestive biscuits or vanilla wafers instead.
Mini Muffin Tins: If you don’t have a regular muffin tin, mini muffin tins work perfectly for smaller portions.
Make Ahead: These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.
Pineapple Alternatives: If you don’t have canned pineapple rings, you can use crushed pineapple—just make sure to drain it well to avoid excess moisture.

Notes:

Garnishing: Maraschino cherries are optional, but they add a classic, colorful touch to the mini cheesecakes.
Freezing: These cheesecakes freeze well. To freeze, place them on a baking sheet in a single layer and freeze until solid. Then transfer them to an airtight container or freezer bag for up to a month. Thaw in the refrigerator before serving.