Mini Cinnamon Swirl Cheesecakes

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These mini cinnamon swirl cheesecakes combine a crunchy, spiced crust with a creamy cheesecake center and a delightful cinnamon-sugar swirl on top. Perfect for parties, gatherings, or whenever you need a sweet treat.

Ingredients:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract

For the cinnamon swirl:

  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or use silicone molds for easy removal.
  2. Make the crust: In a bowl, mix the graham cracker crumbs, brown sugar, melted butter, and cinnamon until well combined. Press 2 tablespoons of the mixture into the bottom of each muffin cup. Bake for 5-7 minutes, then let cool.
  3. Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in the sour cream and vanilla extract.
  4. Make the cinnamon swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Transfer to a piping bag or a small plastic bag with the corner snipped.
  5. Fill and swirl: Pour the cheesecake batter over the crusts, filling each cup nearly to the top. Pipe a spiral of the cinnamon mixture on top of each cheesecake. Use a toothpick to create a swirl pattern.
  6. Bake for 18-22 minutes, or until the centers are set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecakes cool inside for 15 minutes. Then transfer to the fridge for at least 3 hours to chill completely.
  7. Serve and enjoy: Carefully remove the cheesecakes from the molds and serve chilled.

Tips for Perfect Mini Cheesecakes:

  • Use room temperature ingredients to ensure a smooth batter.
  • Don’t overbake: The centers should still jiggle slightly when removed from the oven.
  • Chill thoroughly: Allow at least 3 hours in the fridge for the best texture.
  • For extra decadence, drizzle with a simple cream cheese glaze before serving.

Prep Time: 15 minutes | Baking Time: 20 minutes | Cooling Time: 3 hours | Total Time: 3 hours 35 minutes

Kcal: 320 kcal | Servings: 12 mini cheesecakes

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