Description
A delightful fusion of two classic desserts that are perfect for sharing.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup sugar (divided)
- 1 teaspoon cinnamon (for coating)
- 1/4 cup sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners or grease it with cooking spray.
- Combine graham cracker crumbs, melted butter, 1/4 cup of sugar, and 1/2 teaspoon of cinnamon in a bowl. Press this mixture into each muffin cup to form a crust.
- In another bowl, beat softened cream cheese and blend in 3/4 cup of sugar, then sour cream, vanilla extract, and an egg until smooth.
- Fill the muffin cups with the cheesecake mixture, leaving a little space at the top.
- Bake for 15 to 18 minutes until the edges are golden and the centers are slightly set.
- Cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Coat each bite in a mixture of 1/4 cup sugar and 1 teaspoon cinnamon before serving.
Notes
Make ahead and store in the refrigerator for up to 5 days. Can be frozen for up to 2 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 120 per bite
- Sodium: 85 mg per bite
- Protein: 2 grams per bite