Ingredients
Scale
Here’s what you’ll need to bring these little delights to life:
- 12 crushed graham crackers (about 1 cup)
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 can (20 oz) pineapple slices, drained and patted dry
- 12 maraschino cherries
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
You can substitute the graham crackers with digestive biscuits if you prefer a different base. And if you’re out of maraschino cherries, fresh ones work just as well!
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners. This step always reminds me of the hustle and bustle in my small kitchen as a kid.
- In a bowl, mix crushed graham crackers and melted butter until it resembles wet sand. Press about a tablespoon of this mixture into the bottom of each muffin liner.
- Sprinkle brown sugar evenly over the graham cracker crust. Place a pineapple slice and a cherry in the center of each crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. My mom always said a good cheesecake starts with well-beaten cream cheese.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, flour, and salt. Mix until just combined.
- Spoon the cream cheese mixture over the pineapple, filling each liner almost to the top. Smooth out the tops with a spatula.
- Bake in the preheated oven for 18-20 minutes or until the centers are set. Look for a slight jiggle in the middle to know they’re ready.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mini Pineapple Upside-Down Cheesecakes, recipe, cooking, food
