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If you're looking for a dessert that perfectly balances sweet and tart flavors while bringing a touch of tropical charm to any occasion, look no further than mini pineapple upside-down cheesecakes. This delightful treat marries the beloved classic pineapple upside-down cake with the creamy richness of cheesecake, resulting in individual servings that are as visually appealing as they are delicious. The combination of tangy pineapple, luscious cream cheese, and a buttery crust creates a dessert that is sure to impress friends and family alike.

Mini Pineapple Upside-Down Cheesecakes

Discover the perfect blend of creamy cheesecake and sweet, caramelized pineapple with these mini pineapple upside-down cheesecakes! Each delightful bite delivers tropical charm and a rich texture, making them an ideal treat for any occasion. Easy to serve and impressive in presentation, they're sure to be a hit at your next gathering. Indulge in these individual delights that are as visually appealing as they are delicious! #Dessert #PineappleUpsideDown #Cheesecake #Baking #TropicalTreats #MiniDesserts #PartyFood #SweetTooth
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Ingredients
  

1 cup crushed pineapple, drained

1/4 cup brown sugar

1 tablespoon unsalted butter

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 large eggs

Maraschino cherries, for topping

Instructions
 

Prepare the Topping: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the drained crushed pineapple and brown sugar to the saucepan. Stir and cook for about 3-4 minutes until the sugar dissolves and the mixture becomes slightly syrupy. Remove from heat and set aside.

    Make the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until well combined. Firmly press this mixture into the bottoms of a lined muffin tin, creating a crust that goes about halfway up the sides of each cup.

      Bake the Crusts: Bake the crusts in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until combined. Add the vanilla extract and eggs, one at a time, mixing well after each addition until the mixture is creamy and smooth.

          Assemble the Cheesecakes: Spoon a tablespoon of the cooked pineapple mixture into the center of each crust in the muffin tin, spreading it evenly. Then, carefully pour the cheesecake filling over the pineapple until each cup is nearly full.

            Bake the Mini Cheesecakes: Bake in the oven for 18-20 minutes or until the centers are set but slightly jiggly. Remove from the oven and let cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

              Chill: Once cooled, refrigerate the cheesecakes for at least 2 hours to set before serving.

                Garnish and Serve: Just before serving, top each cheesecake with a maraschino cherry and a spoonful of the remaining pineapple topping if desired. Enjoy your delightful mini pineapple upside-down cheesecakes!

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini cheesecakes