Description
A dreamy mashup of fluffy cinnamon roll swirls and velvety New York cheesecake—all in adorable single-serving bites! Perfect for brunch, holiday gatherings, or when you can’t decide between two classics.
Ingredients
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ tsp ground cinnamon
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6 tbsp unsalted butter, melted
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16 oz cream cheese, softened
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½ cup granulated sugar
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¼ cup sour cream
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¼ cup heavy cream
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2 large eggs
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1 tsp vanilla extract
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¼ cup light brown sugar, packed
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½ tsp ground cinnamon
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1 tbsp unsalted butter, melted
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½ cup powdered sugar
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2–3 tsp milk
Instructions
Step 1: Prepare the Crust
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Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
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In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until fully coated.
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Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly.
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Bake for 5 minutes and let cool completely before filling.
Step 2: Make the Cheesecake Batter
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In a large bowl, beat cream cheese and granulated sugar until silky smooth.
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Add sour cream, heavy cream, eggs, and vanilla extract. Mix until just combined—avoid overmixing.
Step 3: Fill and Swirl
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Pour cheesecake batter into the prepared crusts, filling each liner about ⅔ full.
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In a small bowl, mix brown sugar, cinnamon, and melted butter until a paste forms.
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Drop a small dollop of the cinnamon paste on each cheesecake and gently swirl using a toothpick.
Step 4: Bake and Chill
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Bake for 15–20 minutes, or until centers are just set.
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Cool in the pan for 10–15 minutes, then transfer to the refrigerator for at least 2 hours before serving.
Step 5: Glaze and Serve
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Whisk powdered sugar and milk until smooth. Drizzle over each cheesecake before serving.
Notes
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Ensure the cheesecakes are fully chilled for the best texture.
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Feel free to double the cinnamon swirl if you’re a big fan of that gooey layer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American