Cinnamon Cheesecake
Ingredients:
- graham crackers, crushed fine - 4 sheets
- sugar - 1 T
- butter, melted - 2 T
- Cheesecake --
- cream cheese, room temperature - 8 ounces
- sugar - 1/2 cup
- vanilla extract - 1/2 tsp
- flour - 2 tsp
- egg, room temperture, lightly beaten - 1
- Cinnamon sugar swirl --
- butter, room temperature - 1/2 cup
- brown sugar - 1/2 cup
- flour - 2 tsp
- cinnamon - 1 1/4 tsp
- Cream cheese topping --
- powdered sugar - 1 1/2 cups
- butter, room temperature - 1/4 cup
- vanilla extract - 1/2 tsp
- cream cheese - 1 ounce
Instructions:
Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. (This ensures even baking.) Spray liners with non-stick spray; set aside.
Prepare crust -- in a bowl, combine cracker crumbs and sugar, stir in butter. Divide crust mixture between the 8 liners. Firmly press crumbs into the bottom of each muffin liner; set aside.
Prepare cheesecake -- in a bowl, beat until smooth 8 ounces cream cheese and 1/2 cup sugar. Add vanilla, flour and egg; beat until combined.
Prepare cinnamon sugar -- combine 1/2 cup butter, brown sugar, flour and cinnamon. Spoon half of the cheesecake filling over the 8 cups. Place 1 tsp cinnamon sugar swirl on top of the cheesecake. Use a toothpick and swirl the cinnamon sugar into the cheesecake. Divide remaning cheesecake filling between the 8 cups. Top with the remaining cinnamon sugar mixture and swirl.)
Bake in a preheated 350 degreee oven for 20 - 22 minutes. Centers will jiggle a little bit, edges should be a very light brown. Remove from oven, cool at room temperature for 1 hour. Place in the refrigerator for at least 2 hours. (Cheesecakes may have risen in the oven but will deflate while cooling.)
Prepare cream cheese topping -- in a bowl, cream together powdered sugar, 1/4 cup butter, 1/2 tsp vanilla and cream cheese. Spoon over the cooled cheesecakes; drizzle extra cream cheese frosting over the top of the cheesecakes.
