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Ultimate Cinnamon Bun Cheesecakes

I know, I know I just made a Snickerdoodle Cheesecake the other day. But when I saw this recipe, I couldn’t resist getting creative with it and well like I said, I’m a sucker for cinnamon. Surprisingly they really tasted more like cake than cheesecake despite the cream cheese because the cake batter was much more prominent. Nonetheless, they were yummy! 🙂

Ultimate Cinnamon Bun Cheesecakes

Adapted from King Arthur Flour

Crust

Filling

  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 1 cup cinnamon chips
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  1. Preheat oven to 300 degrees. For the crust place the cake mix (minus one cup dry mix) in a mixing bowl, or the bowl of your stand mixer. Add 3 tablespoons of vegetable oil, 3 tablespoons of water, and one egg and blend on low speed until the mixture holds together when squeezed. Fold in the graham cracker crumbs
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Turn to low, add in the milk and mix for 30 seconds. Add the vanilla and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Stir in the cinnamon sugar mix (provided in the box) and the cinnamon chips (be careful, they sink to the bottom so make sure you gather them up when you scoop out the batter)
  6. Mix the 1/4 cup sugar and 1 tablespoon ground cinnamon. Set aside
  7. Divide the batter evenly into the prepared muffin tins- fill the muffin tin halfway, sprinkle a teaspoon of cinnamon sugar over the batter, and fill to the top with more batter
  8. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  9. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

Forming the crust. It was very cakey (obviously, since it consisted of mostly cake batter) but with the addition of the graham cracker crumbs, it was a bit more firm

Close-up of the filling

Pre-baked

Post-baked

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