Description
Delicious bite-sized cheesecakes swirled with cinnamon and topped with a sweet icing, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- Pinch of salt
- 12 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Tiny pinch of salt
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Tiny pinch of salt
Instructions
- Preheat the oven to 325°F and line a standard muffin pan with 12 paper liners.
- For the crust, stir graham cracker crumbs, sugar, salt, and melted butter until the texture feels like damp sand. Divide among liners, about 1 tablespoon each, and press firmly. Bake for 5 minutes.
- For the filling, beat cream cheese and sugar until smooth, about 1-2 minutes. Add egg, vanilla, sour cream, and salt. Mix on low until combined.
- To make the swirl, mix melted butter, brown sugar, cinnamon, and a pinch of salt.
- Fill the muffin liners with cheesecake batter, then drop small spoonfuls of cinnamon mixture on top. Use a toothpick to swirl gently.
- Bake for 16-18 minutes, until the centers are slightly jiggly but not wet.
- Cool in the pan for 20 minutes and then transfer to the fridge for at least 2 hours to chill.
- For the icing, mix powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled cheesecakes.
- Serve chilled or let sit at room temperature for 10-15 minutes before serving.
Notes
These can be prepared a day in advance and kept chilled. They can also be frozen un-iced for up to 2 months.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg