Ingredients:

  • 150g graham cracker crumbs
  • 60g unsalted butter, melted
  • 2g ground cinnamon
  • 15g granulated sugar
  • 450g full-fat brick cream cheese, softened
  • 120g powdered sugar, sifted
  • 5ml pure vanilla extract
  • 240ml heavy whipping cream, cold
  • 45g light brown sugar, packed
  • 15g unsalted butter, melted (for swirl)
  • 5g ground cinnamon (for swirl)

Instructions:

  1. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine 150g graham cracker crumbs, 60g melted butter, 2g cinnamon, and 15g granulated sugar. Stir until it resembles wet sand.
  3. Distribute crumbs evenly into the 12 liners and press down firmly using the bottom of a small jar to create a compact base. Refrigerate the tin.
  4. In a large bowl, beat the 450g softened cream cheese and 120g powdered sugar until completely smooth and lump-free.
  5. In a separate chilled bowl, whip 240ml heavy cream and 5ml vanilla until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined.
  7. Prepare the cinnamon swirl by mixing 45g brown sugar, 15g melted butter, and 5g cinnamon in a small bowl.
  8. Spoon the cheesecake filling over the crusts. Drop small amounts of the cinnamon mixture onto each cheesecake and swirl with a toothpick.
  9. Chill in the refrigerator for at least 4 hours until firm before serving.