1. Prepare the Oven and Muffin Tin: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Muffin Tin: Line a 12-cup muffin tin with paper or silicone cupcake liners. This will prevent the cheesecakes from sticking and make them easy to remove.

2. Prepare the Graham Cracker Crust: A Buttery Foundation

1. Combine Crumbs and Butter: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.
2. Press into Liners: Divide the graham cracker mixture evenly among the lined muffin cups. Use your fingers or the back of a spoon to press the crumbs firmly into the bottom of each liner, forming a compact crust.

3. Make the Cheesecake Filling: Creamy, Tangy, and Smooth

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer (handheld or stand mixer) on medium speed until it’s smooth and creamy, about 2 minutes.
2. Add Sugar: Gradually add the granulated sugar to the cream cheese and continue beating until well combined and the mixture is light and fluffy.
3. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
4. Add Vanilla: Stir in the vanilla extract and mix until combined.

4. Assemble the Cheesecakes: Building Layers of Flavor

1. Add Pineapple to Liners: Place a few drained pineapple chunks into the bottom of each muffin liner, on top of the graham cracker crust. The pineapple goes under the cheesecake filling for that “upside-down” effect.
2. Pour Filling: Spoon the cheesecake filling evenly into the prepared muffin cups, filling each about ¾ full. The filling should cover the pineapple chunks.

5. Bake to Perfection: Achieving a Set and Creamy Texture

1. Bake: Place the muffin tin in the preheated oven.
2. Baking Time: Bake for 20-25 minutes.
   • Check for Doneness: The cheesecakes are done when the edges are set and the centers are still slightly jiggly. A toothpick inserted near the edge should come out clean, but it’s okay if the center is a little soft.

6. Cool and Chill: Setting the Cheesecakes

1. Cool in Tin: Remove the muffin tin from the oven and let the cheesecakes cool completely in the tin.
2. Chill: Once cooled to room temperature, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set.

7. Serve and Enjoy: Adding the Finishing Touches

1. Remove from Liners: Carefully remove the chilled cheesecakes from the muffin tin and peel away the liners.
2. Drizzle with Caramel: Just before serving, drizzle each cheesecake with caramel sauce.
3. Serve: Serve the Mini Pineapple Upside-Down Cheesecakes chilled and enjoy!