Description
Delightful mini cheesecakes infused with warm cinnamon swirls, nestled in a buttery vanilla wafer crust, perfect for cozy gatherings.
Ingredients
- 1 cup vanilla wafer cookie crumbs
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp Challenge butter, melted
- 12 ounces Challenge cream cheese, room temperature
- 1/2 cup sugar
- 3 tbsp flour
- 1/2 tsp ground cinnamon
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 tbsp ground cinnamon
- 1/4 cup sugar
- 3 tbsp Challenge butter
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp milk
Instructions
- Preheat your oven to 325°F (162°C). Line a cupcake pan with liners.
- Combine the vanilla wafer cookie crumbs, melted butter, 2 tablespoons of sugar, and 1/2 teaspoon of cinnamon in a bowl. Mix well and press into the bottoms of the cupcake liners. Bake for 5 minutes.
- Lower the oven temperature to 300°F (148°C).
- Beat the cream cheese, 1/2 cup sugar, flour, and 1/2 teaspoon cinnamon until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until combined. Incorporate each egg one at a time.
- Layer the cheesecake filling in each liner, followed by a sprinkle of the cinnamon-sugar mixture. Repeat the layering process twice more.
- Bake for 15–17 minutes. Allow to cool gradually in the oven for 20 minutes before transferring to the fridge.
Notes
Use fresh cream cheese and sour cream for better texture. Consider adding chocolate chips or nuts for extra texture.