Do you like cinnamon rolls? This is a cheesecake version of this, and is unique, different, and something which tastes utterly great. The beauty of this recipe is just how easy it is to make, and how, since they’re small, they work well in pretty much any situation.
They’re a great dessert item if you want something small and easy to have on hand, but they also work wonders as well as a main breakfast item, especially if you want something on the go.
They are rich and delectable, and they’re perfect if you love cinnamon rolls and cheesecake but have never tried to combine the two together.
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, melted
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
Steps
For the crust, preheat your oven to 350, and then line a muffin tin with some liners, and then fill up the empty spaces that are there halfway with some water to ensure that the baking is even.
Spray the lined cups with the nonstick spray since the cinnamon mixture is sticky.
Get a food processor, process your graham crackers to crumbs, and then stir the melted butter in. you can then press an even level of the graham cracker to the bottom of each of the liners you have.
Push down the crust with a cap from milk or the back of a measuring spoon and then put this aside.
For the cheesecake, mix the cream cheese and the sugar that’s softened until they’re creamy and smooth, then add in the flour, vanilla extract, and the egg that’s lightly beaten, and then beat this so it combines fully.
Then, combine the brown sugar, the butter, the cinnamon and the flour until everything’s combined.
Take half of the cheesecake filling and spoon that into the 8 little cups, and then, take a teaspoon of your cinnamon sugar swirl and ten put this over the cheesecake.
Swirl the cinnamon sugar directly onto the cheesecake portion with the toothpick.
Take the rest of the filling, put it on top, and then, take drops of your cinnamon sugar swirl over the top of this cheesecake, and then swirl this again.
Bake these for about 20-22 minutes, or until you start to notice that they begin to jiggle, and the edges have a light brown color to them.
Take these out of the oven, and then let them cool for an hour. It may take two hours in the fridge.
Cream the powdered sugar, butter, cream cheese and vanilla extract, put this on top of the mixture once it’s hardened and risen.
This is a unique that you can try today if you want to try something unique and fun for your next dessert project.