Cinnamon Roll Cheesecake Cups

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cup Brown sugar
  • 3 tbsp Cinnamon
  • 1/3 cup Sugar
  • 2 1/4 tsp Vanilla

• Snacks

  • 12 Cinnamon graham cracker sheets

• Dairy

  • 7/8 cup Butter
  • 16 oz Cream cheese
  • 1/2 cup Sour cream

Found on chasingfoxes.com

Ingredients

• FOR CRUST
• 12 cinnamon graham cracker sheets finely crushed
• 1/4 C brown sugar
• 1/2 C butter, melted
• 1 T cinnamon
• FOR CHEESECAKE
• 16 ounces cream cheese, softened to room temp
• 1 egg room temperature
• 1/3 C sugar
• 2 t vanilla
• 1/2 c sour cream
• FOR CINNAMON ROLL FILLING
• 1 C brown sugar
• 2 T cinnamon (adjust to taste)
• 6 T butter
• 1/4 t vanilla

Directions

• Preheat oven to 350 (unless you want to freeze them), and add 12 silicone cupcake holders in a muffin pan. Lightly grease with butter or a non-stick spray.
• In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until combined. Then firmly press the crumb mixture onto the bottoms of each cupcake holder and bake for 10-12 minutes. Remove and keep the oven on.
• While the crust is baking, cream together the cream cheese and sugar until mixed and fluffy. Add the egg and vanilla and beat well. Then finish off with the sour cream and set aside once fully beaten together.
• Melt the brown sugar, cinnamon, butter, and vanilla in a medium sauce pan. Mix until smooth and set aside.
• Spread the cheesecake mixture into each of the cups, filling up to just under the cupcake holders edges.
• Swirl the cinnamon mixture on top with either a butter knife or a toothpick to get the look you want.
• Freeze or bake for 15-20 minutes. Then take out to cool and refrigerate 1-2 hours (or you can eat them when hot, its all up to you).
• Enjoy this delicious, gooey, cinnamony masterpiece!