Mini Pineapple Upside-Down Cheesecakes Delight

Ingredients

• 1 cup graham cracker crumbs
• 1 4 cup unsalted butter, melted
• 1 2 cup sugar, divided
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 can (8 oz) pineapple rings in juice, drained and chopped
• as needed Maraschino cherries for garnish

Instructions

1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease it.
2. In a bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, packing it tightly. Bake in the preheated oven for 5-7 minutes until slightly golden. Remove and let cool.
4. In a large bowl, beat the softened cream cheese and the remaining sugar (1/2 cup) until smooth and creamy.
5. Mix in the sour cream and vanilla extract until well combined. Then, add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
6. Gently fold in the chopped pineapple into the cheesecake mixture.
7. Spoon the cheesecake mixture into each muffin cup on top of the pre-baked crust, filling them about 3/4 full.
8. Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
9. Turn off the oven and leave the cheesecakes inside with the door ajar for about 30 minutes. Then, let them cool completely at room temperature before transferring to the refrigerator to chill for at least 4 hours or overnight.
10. Before serving, decorate each mini cheesecake with a maraschino cherry on top.