Mini Pineapple Upside-Down Cheesecakes

1.

Preheat the oven to 325°F (165°C) and place paper liners in a muffin tin. Prepare a baking sheet in case of spillover.

2.

In a bowl, mix graham cracker crumbs with melted butter until well combined and press a tablespoon of mixture into each muffin liner.

3.

Sprinkle one teaspoon of brown sugar in each liner and place one pineapple ring and two maraschino cherries at the center.

4.

In a large bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth, then mix in the eggs one at a time.

5.

Pour the cream cheese mixture over the pineapple in each muffin cup, filling almost to the top with about 1/4 cup each.

6.

Bake at 325°F (165°C) for 20 to 25 minutes or until centers are set and edges are lightly browned.

7.

Cool in the pans on racks for 30 minutes, then refrigerate for at least 2 hours or until chilled before serving.