Description
These Mini Cinnamon Roll Cheesecakes combine the indulgent flavors of cinnamon rolls with the creamy richness of classic cheesecake. Perfectly portioned for a sweet treat, they feature a crunchy vanilla wafer crust, a smooth cinnamon-spiced cheesecake filling layered with cinnamon sugar, and a delicate cinnamon butter glaze on top. Ideal for gatherings or a cozy dessert at home.
Ingredients
Crust
- 1 cup vanilla wafer cookie crumbs
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp Challenge butter, melted
Cheesecake Filling
- 12 ounces Challenge cream cheese, room temperature
- 1/2 cup sugar
- 3 tbsp flour
- 1/2 tsp ground cinnamon
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 eggs
Cinnamon Sugar Layers
- 1 1/2 tbsp ground cinnamon
- 1/4 cup sugar
- 3 tbsp Challenge butter
Cinnamon Butter Glaze
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (162°C) and line a cupcake pan with liners to prepare for baking the crust.
- Make the Crust: Combine vanilla wafer cookie crumbs, melted Challenge butter, sugar, and ground cinnamon in a bowl. Press this mixture firmly into the cupcake liners to form the crust. Bake in the oven for 5 minutes, then remove.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) while preparing the cheesecake filling.
- Prepare Cheesecake Filling: In a mixing bowl, beat the room temperature cream cheese, sugar, flour, and ground cinnamon until smooth and creamy. Then add the sour cream and vanilla extract, mixing to combine. Finally, add the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture.
- Layer Filling and Cinnamon Sugar: In each cupcake liner, layer a portion of cheesecake filling followed by a sprinkle of the cinnamon sugar mixture made from ground cinnamon, sugar, and melted butter. Repeat this layering two more times to create swirled layers.
- Bake the Cheesecakes: Bake the layered cheesecakes at 300°F (148°C) for 15 to 17 minutes until the centers are slightly jiggly but mostly set.
- Cool Gradually: Turn off the oven and allow the cheesecakes to cool gradually in the oven for about 20 minutes to prevent cracking.
- Refrigerate: After cooling, remove from the oven and refrigerate the cheesecakes to set completely before serving.
- Prepare Cinnamon Butter Glaze: Mix powdered sugar, vanilla extract, and milk to make a smooth glaze, then drizzle over the cooled cheesecakes just before serving.
Notes
- Make sure cream cheese is at room temperature to ensure a smooth filling without lumps.
- Press the crust firmly into the cupcake liners so it holds together during baking.
- Do not overbake the cheesecakes; they should be slightly jiggly in the center when done.
- Gradual cooling helps prevent cracks on the cheesecake surface.
- For best flavor, refrigerate cheesecakes for at least 2 hours or overnight before serving.
- Use Challenge brand butter and cream cheese as specified for optimal flavor and texture.
