Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 6 tablespoons unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 1/4 cup sour cream
– 1/4 cup heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 cup light brown sugar, packed
– 1/2 teaspoon ground cinnamon
– 1 tablespoon unsalted butter, melted
– 1/2 cup powdered sugar
– 2-3 teaspoons milk
Instructions
Preheat the oven to 325°F (163°C) and line a muffin pan with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Add the melted butter and stir until well combined.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract, eggs, sour cream, and heavy cream, mixing until just combined.
Pour the cheesecake batter over the crusts, filling each cup about 2/3 full.
In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until combined. Drop small dollops of the cinnamon mixture onto the cheesecake batter and swirl gently with a toothpick.
Bake for 15-20 minutes or until the cheesecakes are set. Remove from the oven and cool completely in the pan, then refrigerate for at least 2 hours.
In a small bowl, whisk together the powdered sugar and milk to create a glaze. Drizzle over the chilled cheesecakes before serving.
Enjoy!
