Ingredients:
For the Pineapple Topping
- 1 can (20 ounces or 565 grams) pineapple slices, drained
- 1/4 cup (60 grams) unsalted butter, melted
- 1/2 cup (100 grams) brown sugar
- 12 maraschino cherries
For the Cheesecake Filling
- 2 packages (8 ounces each or 450 grams total) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 milliliters) sour cream
For the Crust:
- 1 cup (120 grams) graham cracker crumbs
- 1/4 cup (60 grams) unsalted butter, melted
- 2 tablespoons (25 grams) granulated sugar Instructions
Preheat your oven to 350°F (175°C). In a small bowl, combine the melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into the bottom of each cup of a muffin tin. Place a pineapple slice over the mixture and a maraschino cherry in the center of each pineapple slice.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, over the pineapple and cherry.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are lightly golden. Allow the mini cheesecakes to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate the mini cheesecakes for at least 2 hours or overnight. To serve, carefully run a knife around the edges of the cheesecakes to loosen them from the muffin tin. Invert the cheesecakes onto a serving platter so that the pineapple and cherry topping is on top.