Detailed Directions and Instructions
Step 1: Preheat and Prepare Muffin Pan
Preheat the oven to 325°F (163°C) and line a muffin pan with cupcake liners.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Add the 6 tablespoons of melted unsalted butter and stir until well combined.
Step 3: Press the Crust into Liners
Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.
Step 4: Prepare the Cheesecake Batter
In a large bowl, beat the 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Add the 1 teaspoon vanilla extract, 2 large eggs, 1/4 cup sour cream, and 1/4 cup heavy cream. Mix until just combined.
Step 5: Pour Batter Over Crusts
Pour the cheesecake batter over the cooled crusts, filling each cup about 2/3 full.
Step 6: Make the Cinnamon Swirl
In a small bowl, mix 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon melted unsalted butter until combined. Drop small dollops of the cinnamon mixture onto the cheesecake batter and swirl gently with a toothpick.
Step 7: Bake the Cheesecakes
Bake for 15-20 minutes or until the cheesecakes are set. Remove from the oven and cool completely in the pan. Then refrigerate for at least 2 hours.
Step 8: Prepare the Glaze
In a small bowl, whisk together 1/2 cup powdered sugar and 2-3 teaspoons of milk to create a glaze.
Step 9: Drizzle the Glaze
Drizzle the glaze over the chilled cheesecakes before serving.
Notes
Serving Size
This recipe makes 12 mini cinnamon roll cheesecakes.
Storage
Store any leftover cheesecakes in the refrigerator for up to 3 days.
Customization
Feel free to adjust the level of cinnamon or sweetness according to personal taste preferences.
