Cinnamon Roll Cheesecakes (Print Version)

Cheesecakes layered with cinnamon sugar and finished with velvety frosting over a vanilla wafer crust.

# Ingredients:

→ Crust

01 - 1 cup vanilla wafer cookie crumbs
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

05 - 12 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 3 tablespoons all-purpose flour
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 cup sour cream
10 - 1 teaspoon vanilla extract
11 - 2 large eggs

→ Cinnamon Sugar Filling

12 - 1 1/2 tablespoons ground cinnamon
13 - 1/4 cup granulated sugar

→ Frosting

14 - 3 tablespoons unsalted butter, softened
15 - 1/2 cup plus 2 tablespoons powdered sugar
16 - 1/4 teaspoon vanilla extract
17 - 1/2 tablespoon milk

# Steps:

01 - Preheat oven to 325°F. Line a standard cupcake pan with paper liners.
02 - Combine vanilla wafer cookie crumbs, sugar, cinnamon, and melted butter. Evenly divide the mixture among cupcake liners, pressing down firmly to form the base. Bake for 5 minutes, then remove and let cool.
03 - Reduce oven temperature to 300°F.
04 - In a large bowl, blend cream cheese, sugar, flour, and cinnamon on low speed until smooth. Scrape the sides of the bowl as needed.
05 - Add sour cream and vanilla extract to the mixture and beat on low until fully combined.
06 - Beat in eggs one at a time on low speed, scraping down the sides after each addition. Set aside.
07 - In a small bowl, mix ground cinnamon and sugar for the cinnamon sugar filling.
08 - Spoon about 1/2 to 3/4 tablespoon of cheesecake filling into each liner, cover with cinnamon sugar. Repeat two more times for three total layers. Liners should be mostly full.
09 - Bake at 300°F for 15–17 minutes. Turn off the oven and leave the door closed for 5 additional minutes.
10 - Crack oven door and allow cheesecakes to cool for 15–20 minutes. Transfer to refrigerator to finish cooling completely.
11 - Once fully chilled, carefully remove cheesecakes from the cupcake pan.
12 - Beat butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk to achieve a thick, pipeable consistency.
13 - Transfer frosting to a piping bag with a small round tip, or use a ziplock bag with the corner cut. Pipe a swirl of frosting onto each cheesecake.
14 - Refrigerate until ready to serve.

# Notes:

01 - Allow cheesecakes to cool gradually to prevent cracking and maintain a smooth texture.

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