These Mini Pineapple Upside-Down Cheesecakes offer a fun twist on the classic dessert. With caramelized pineapple on a buttery graham cracker crust and a rich cheesecake filling, they make the perfect individual treats for any occasion.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
Press the mixture evenly into the bottom of a muffin tin lined with paper or silicone liners. Bake the crusts for about 8 minutes and set aside to cool.
In a small skillet, melt butter over medium heat. Add brown sugar and stir until dissolved. Add pineapple rings and cook for 2-3 minutes until caramelized. Remove from heat.
In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Spoon the cheesecake mixture over the crusts, filling each cup about 3/4 full.
Place a caramelized pineapple ring on top of each cheesecake filling. Bake for 20-25 minutes or until the filling is set.
Cool completely before removing from the muffin tin. Refrigerate for at least 2 hours before serving.