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To make Mini Pineapple Upside Down Cheesecakes, you need to gather these items:

Mini Pineapple Upside Down Cheesecakes

Indulge in a tropical twist with Mini Pineapple Upside Down Cheesecakes! These adorable desserts are simple to make and pack a delightful flavor punch. Just gather pantry staples like cream cheese, pineapple, and graham crackers for a scrumptious treat everyone will love. Perfect for parties or a sweet afternoon snack, these mini cheesecakes are sure to impress. Click through for the full recipe and step-by-step instructions to create this delightful dessert!
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Ingredients
  

1 can (8 oz) pineapple slices in juice, drained

6 tablespoons unsalted butter, melted

1/2 cup brown sugar

1 cup crushed graham crackers

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

12 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Whipped cream for serving

Maraschino cherries for garnish

Instructions
 

Prepare the Pan: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Create the Pineapple Base: In a small bowl, combine melted butter and brown sugar until mixed well. Place a few pineapple slices in the bottom of each muffin cup and spoon the brown sugar mixture over them, ensuring they are evenly coated.

      Make the Crust: In another bowl, combine crushed graham crackers, granulated sugar, ground cinnamon, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of each muffin cup on top of the pineapple slices. Bake the crusts in the preheated oven for about 5 minutes, then remove and let cool slightly.

        Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract until fully combined.

          Assemble the Cheesecakes: Spoon the cheesecake batter over the cooled crusts in each muffin cup, filling them to the top.

            Bake the Cheesecakes: Bake the mini cheesecakes in the oven for about 20-25 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let them cool in the pan for at least 30 minutes.

              Chill: Once they are cool, transfer the cheesecakes to the refrigerator for at least 2 hours to set completely.

                Serve: To serve, carefully remove the cheesecakes from the muffin tin. Top with a dollop of whipped cream and a maraschino cherry.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12

                    - Presentation Tips: Arrange the mini cheesecakes on a decorative platter, ensuring each is garnished with a cherry for a pop of color.