Mini Pineapple Upside Down Cheesecakes

Ingredients:

For the Topping:

- 1/4 cup unsalted butter, melted

- 1/2 cup brown sugar, packed

- 12 pineapple rings (cut to fit a muffin tin)

- 12 maraschino cherries

For the Cheesecake Filling:

- 16 oz cream cheese, softened

- 1/2 cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup sour cream

- 1/4 cup crushed pineapple (optional)

For the Crust:

- 1 cup graham cracker crumbs

- 2 tablespoons granulated sugar

- 4 tablespoons unsalted butter, melted

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 12-cup muffin tin.

2. In a small bowl, combine the melted butter and brown sugar. Spoon the mixture evenly into the bottom of each muffin cup.

3. Place a pineapple ring on top of the brown sugar mixture in each cup, then place a maraschino cherry in the center of each pineapple ring.

4. In another bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the muffin cups on top of the pineapple and cherry.

5. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract and sour cream. If desired, fold in the crushed pineapple.

6. Spoon the cheesecake mixture over the crust in the muffin cups, filling each one nearly to the top.

7. Bake for 20-25 minutes, or until the cheesecakes are set. Let the mini cheesecakes cool in the pan for 10 minutes, then run a knife around the edges and carefully invert them onto a wire rack to cool completely.

8. Serve: Enjoy these rich and tropical Mini Pineapple Upside Down Cheesecakes!

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes