Mini Cinnamon Roll Cheesecakes (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon ground cinnamon
→ For the Cinnamon Swirl
09 -
1/4 cup brown sugar, packed
10 -
1 tablespoon ground cinnamon
11 -
1 tablespoon unsalted butter, melted
→ For the Topping
12 -
1/4 cup powdered sugar (optional, for dusting)
# Instructions:
01 -
Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners or grease well.
02 -
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
03 -
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and cinnamon.
04 -
In a small bowl, mix the brown sugar, cinnamon, and melted butter until smooth.
05 -
Spoon a small amount of cheesecake filling into each muffin cup, just covering the crust. Add a swirl of the cinnamon mixture on top of the filling, then use a toothpick or skewer to swirl it through.
06 -
Bake for 18–20 minutes, or until the edges are set and the centers are slightly jiggly. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
07 -
Dust with powdered sugar and serve chilled or at room temperature.