Mini Pineapple Upside-Down Cheesecakes

These mini pineapple upside-down cheesecakes are a tropical twist on the classic dessert. The combination of creamy cheesecake and caramelized pineapple makes each bite a delightful balance of rich and fruity flavors. Perfect for individual servings, these cheesecakes are an impressive yet simple treat for parties, picnics, or just a sweet snack.

Ingredients
For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 2 cups cream cheese, softened
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

For the pineapple topping:

• 1 can (14 oz) pineapple rings, drained
• 1/4 cup unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon

Directions

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, mix graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is evenly coated.
   • Press about 2 tablespoons of the mixture into the bottom of each muffin tin cup (12-cup capacity). Use the back of a spoon to compact it. Bake for 10 minutes and let cool.
2. Prepare the pineapple topping:
   • In a small skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon until the sugar is dissolved.
   • Add the pineapple rings and cook for 2–3 minutes, turning to coat them in the caramel mixture. Remove from heat and set aside.
3. Make the cheesecake filling:
   • In a large bowl, beat the cream cheese until smooth using a hand mixer or stand mixer.
   • Add the sour cream, sugar, and vanilla extract, beating until combined.
   • Add eggs one at a time, mixing after each addition until just incorporated.
4. Assemble the mini cheesecakes:
   • Place a pineapple ring in the center of each muffin tin cup on top of the cooled crust.
   • Spoon the cheesecake mixture over the pineapple, filling each cup nearly to the top.
   • Bake for 20–25 minutes, or until the center is set but still slightly jiggly. Let the cheesecakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
5. Serve:
   • Once cooled, carefully run a knife around the edges of each cheesecake to loosen them from the pan.
   • Invert onto a plate, allowing the pineapple topping to be on top.
   • Chill in the refrigerator for at least 2 hours before serving.

Enjoy these individual servings of sweet, creamy goodness with the tangy flavor of pineapple!