Miniature Cinnamon Roll Cheesecakes

Miniature Cinnamon Roll Cheesecakes

Ingredients

Crust:

• 4 sheets of graham crackers
• 1 tbsp. white sugar
• 2 tbsp. butter, melted

Cheesecake:

• 1 package (8 ounces) cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract
• 2 tsp. flour
• 1 egg, at room temperature

Cinnamon-sugar swirl

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 tsp, flour
• 1 and 1/4 tsp. cinnamon

Cream cheese topping

• 1 and 1/2 cup powdered sugar
• 1/4 cup butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 ounce cream cheese, at room temperature

Instructions

Crust

1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

1. In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

1. Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
2. Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
3. Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
6. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

1. Cream together the powdered sugar, butter, vanilla extract and cream cheese.
2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

http://www.chelseasmessyapron.com/miniature-cinnamon-roll-cheesecakes/

Death By Chocolate

1 (19-21 ounce) package brownie mix, prepared according to package directions

1/2 cup Kahlua

2 boxes (3-4 ounce each) instant chocolate mousse mix, prepared according to package directions

8 Heath bars, coarsely crushed

12-ounce container of Cool Whip, thawed

Bake the brownie batter according to the package directions; remove from the oven and cool completely. 

Using a skewer, poke holes in top of the cooled brownies and drizzle with the Kahlua.  Allow to sit for 2 hours.

Cut the brownies into 1-inch cubes and place half into a trifle dish or a large glass serving bowl.  Cover with half the prepared chocolate mousse and about 1/3 of the crushed candy, then half the Cool Whip.  Repeat layers and top with the remaining candy.

Cover and chill at least 2 hours before serving.  Refrigerate any leftovers.

OMG!  This is SO GOOD!!   It's even better if you use real whipped cream instead of the Cool Whip!  Not that I'm knocking Cool Whip.  I like Cool Whip and it's a whole lot faster and easier than whipping your own cream.  Just sayin'...

Adapted from a Mr. Food recipe from back in the 80's.