Ingredients
- Pineapple slices in juice: 1 (20 ounce) can, drained
- Maraschino cherries: 1/2 cup, halved
- Butter: 1/4 cup, melted
- Brown sugar: 1/2 cup, packed
- Cream cheese: 8 ounces, softened
- Granulated sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Graham cracker crumbs: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: In a small bowl, combine melted butter and brown sugar. Spoon a small amount of the mixture into the bottom of each muffin liner.
- Step 3: Place a pineapple slice in each muffin liner on top of the brown sugar mixture. Place a halved maraschino cherry in the center of each pineapple slice.
- Step 4: In a large bowl, beat cream cheese and granulated sugar until smooth. Stir in vanilla extract. Fold in graham cracker crumbs until just combined.
- Step 5: Spoon the cream cheese mixture evenly into each muffin liner, filling almost to the top.
- Step 6: Bake for 20-25 minutes, or until the edges are lightly golden and the centers are set. Let cool completely in the muffin tin before refrigerating for at least 2 hours. Invert onto a plate to serve.
Notes
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days to maintain their freshness.
- If you want to warm them up, a few seconds in the microwave will slightly soften the cheesecake, enhancing the caramel flavor.
- Garnish with a dollop of whipped cream and a sprinkle of extra graham cracker crumbs for an elegant presentation.
- Be careful not to overmix the cream cheese mixture after adding the graham cracker crumbs to keep the cheesecakes light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American