This lovely MINIATURE CINNAMON ROLL CHEESECAKES recipe and photos I found at http://chelseasmessyapron.com/ and I try it. It's amazing, so delicious just mouth melting yummy. My family are crazy about it. I hope you enjoy it too.
INGREDIENTS
Crust:
4 sheets of graham crackers
1 tbsp. white sugar
2 tbsp. butter, melted
Cheesecake:
1 package (8 ounces) cream cheese, at room temperature
1/2 cup white sugar
1/2 tsp. vanilla extract
2 tsp. flour
1 egg, at room temperature
Cinnamon-sugar swirl:
1/2 cup butter, at room temperature
1/2 cup brown sugar
2 tsp, flour
1 and 1/4 tsp. cinnamon
Cream cheese topping:
1 and 1/2 cup powdered sugar
1/4 cup butter, at room temperature
1/2 tsp. vanilla extract
1 ounce cream cheese, at room temperature
INSTRUCTIONS
Crust
- Preheat the oven to 350 degrees F. Line a muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
- In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
- Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
Cheesecake
- In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.
Cinnamon-Sugar Swirl
- Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
- Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
- Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
- Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
- Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
- The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.
Cream cheese topping
- Cream together the powdered sugar, butter, vanilla extract and cream cheese.
- Spoon over the cooled cheesecakes and drizzle extra cream cheese on top.
