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Dairy
Medium
1 Hour
Diets 
Dreaming of a delicious cinnamon bun? This dessert is for you! These mini cheesecakes are simply divine. They combine all the sweet flavors of cinnamon buns and cheesecake for a next-level dessert.
Yield: 12 cupcakes
This recipe is from the Mehadrin Shavuos Cookbook.
1 packet cinnamon graham crackers, crushed
4 tablespoons Mehadrin Butter, melted
12 ounces J&J Unwhipped Cream Cheese, room temperature
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 cup Mehadrin Sour Cream
1 teaspoon vanilla extract
2 eggs
1 and 1/2 tablespoons ground cinnamon
1/4 cup sugar
3 tablespoons Mehadrin Butter
1/2 cup + 2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1/2 tablespoon milk
Preheat oven to 325 degrees Fahrenheit. Add cupcake liners to a cupcake pan for 12.
Combine the graham crumbs with melted butter. Add one and a half tablespoons of crumbs into each cupcake liner and press into the bottoms.
Bake the crusts for five minutes and allow to cool. Reduce oven to 300 degrees Fahrenheit.
In a large bowl, beat the cream cheese, sugar, flour, and cinnamon at a low speed until combined. (Scrape down the sides of the bowl when necessary.) Add the sour cream, vanilla, and eggs (one at a time) and beat until smooth. Set aside.
Combine the cinnamon and sugar for the cinnamon sugar filling.
Add a heaping tablespoon of cheese filling into each cupcake, then sprinkle cinnamon sugar to fully cover the filling. Repeat layering two more times. The cupcakes should be mostly full.
Bake for 18 minutes. Turn off the oven and leave the cheesecakes inside.
Prop the oven door open slightly and allow cheese-cakes to cool for 15 to 20 minutes. When cheesecakes are completely cooled, remove the cupcake liners.
Mix the butter, powdered sugar, vanilla, and milk until smooth.
Add the frosting to a piping bag fitted with a small round piping tip (or a ziplock bag with the corner cut off) and pipe a swirl of frosting onto each cheesecake.
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