Prepare the Crust:
Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a lined or greased muffin tin (12 cups) to form a crust.
Make the Cinnamon Roll Filling:
In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until a paste forms. Set aside.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Assemble the Mini Cheesecakes:
Spoon the cheesecake filling into each crust-lined muffin cup, filling them about 2/3 full. Add a teaspoon of the cinnamon roll filling on top of each cheesecake, and use a toothpick or knife to swirl it gently into the cheesecake.
Bake:
Bake in the preheated oven for 18-20 minutes, or until the centers are set and only slightly jiggly. Remove from the oven and allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to fully set.
Serve:
Once chilled, remove the mini cheesecakes from the muffin tin. Top with whipped topping and drizzle with caramel sauce if desired.
Serve:
Enjoy these delicious Mini Cinnamon Roll Cheesecakes as a delightful dessert!
Prep Time: 15 minutes | Cook Time: 20 minutes | Chill Time: 2 hours | Servings: 12 mini cheesecakes
Indulge in the sweet and creamy flavors of these delightful treats!
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