Cinnamon Roll Mini Cheesecake #eighteencheesecakes

Hey hey!  Who’s ready for a super delicious cheesecake?

My friend Camilla, at Culinary Adventures with Camilla is celebrating her wedding anniversary with a cheesecake celebration again this year!

I love when she hosts this event, because it comes right on the heels of Hub’s birthday and I love to experiment with fun new cheesecakes on his birthday!

This year, I spotted an amazing cinnamon roll cheesecake and knew I had to try it – only small scale since it was only for Hubs and me (the dudes refuse to even attempt cheesecake!)

Holy bananas you guys!  This cheese cake was knock-you-socks-off amazing!

Hubs and I thought it was amazing (but oh-so rich!) we were glad we didn’t have to share out mini cake with the kids!

Cinnamon Roll Mini Cheesecake

Adapted from Delish 

Crust

½ cup crushed graham crackers (about 3 crackers)

1 ½ tablespoon butter, melted

Pinch of ground cinnamon

Cheesecake

8 ounces cream cheese, room temperature

1/3 cup sugar
1 egg, room temperature
2 tablespoon sour cream, room temperature
¼ tsp vanilla extract

Cinnamon Filling

¼ cup brown sugar
¾ teaspoon ground cinnamon
1 ½ tablespoons all purpose flour
1 tablespoon butter, melted

Cream Cheese Frosting
2 ounces cream cheese
½ cup powdered sugar
Splash of vanilla extract
Splash of heavy cream or half and half (or milk)

Preheat the oven to 350 degrees F.  Butter the inside of a mini springform pan (about 4 ½-inch diameter).  Wrap the bottom of the pan in aluminum foil.

Stir together the graham cracker crumbs, butter, and cinnamon and press into the bottom of the pan, coming up slightly on the sides.  Bake in the preheated oven for 10 minutes.  Remove from oven and set aside.

Reduce oven heat to 325 degrees F

Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium until completely smooth.  Turn to low and add in the egg, mixing until combined. 

Follow with the sour cream and vanilla, mixing until just combined.

Meanwhile, mix together the cinnamon filling ingredients.

Pour the ⅓ of the cheesecake filling into the baked crust. Follow with ½ of the cinnamon filling.  Repeat with cheesecake and cinnamon filling until it is gone, ending with cheesecake.

Place a deep panful of water on a lower rack in the oven (this will keep the oven moist and should prevent the cheesecake from drying out & cracking).  Place the cheesecake on the middle rack and bake for 45-60 minutes or until the top of the cheesecake is lightly browned, but the center is still jiggly. 

Turn off the oven and crack the door.  Leave the cheesecake in the oven to cool for 1 hour.  Then refrigerate overnight.  Just before serving, make the icing.  Pipe a swirl over the top and dust with more cinnamon.

Makes 1 mini cheesecake, serving 2-4

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