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To make pineapple upside-down cheesecakes, you need a mix of sweet and creamy items that create a perfect bite.

Pineapple Upside-Down Cheesecakes

Impress your guests with Pineapple Upside-Down Cheesecakes, a delightful twist on a classic dessert! This easy recipe combines creamy cheesecake with sweet, tropical flavors for a treat everyone will love. Discover the step-by-step instructions, essential ingredients, and expert tips to create this beautiful dish. Perfect for any occasion, your friends will be begging for the recipe. Click through to explore how to make this delicious dessert today!
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Ingredients
  

1 cup crushed pineapple, drained

½ cup brown sugar

2 tablespoons unsalted butter

1 cup crushed graham crackers

½ cup melted butter (for the crust)

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

Whipped cream (for topping, optional)

Maraschino cherries (for garnish, optional)

Instructions
 

Prepare the Pineapple Topping: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add brown sugar and stir until dissolved. Incorporate the drained crushed pineapple and cook for about 5 minutes until the mixture thickens slightly. Remove from heat and let cool.

    Make the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers and melted butter until well combined. Press the mixture evenly into the bottom of 12 muffin tins lined with paper liners to form the crust. Bake for 5-7 minutes or until lightly golden. Remove from the oven and let cool.

      Prepare the Cheesecake Mixture: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the granulated sugar and beat until creamy. Add in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon juice until fully combined.

        Assemble the Cheesecakes: Spoon a layer of the pineapple mixture into the bottom of each baked graham cracker crust. Follow up by equally distributing the cheesecake mixture over the pineapple, filling each muffin tin about ¾ full.

          Bake: Place the filled muffin tins in the preheated oven and bake for 20-25 minutes, or until the centers are set but still slightly jiggly.

            Cool and Chill: Once baked, remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours (or overnight) to set completely.

              Serve: Gently remove the cheesecakes from the muffin tins. Top with whipped cream and a maraschino cherry if desired.

                Prep Time, Total Time, Servings: 25 minutes | 2.5 hours | 12 servings

                  - Presentation Tips: Serve the cheesecakes on a decorative platter, drizzled with extra pineapple syrup from the topping, and garnish with mint leaves for a pop of color.