Description
Bite-sized bliss! These mini cinnamon roll cheesecakes combine warm spice and creamy filling for an irresistible treat.
Ingredients
4. Ingredient List:
For the Crust:
1 can (8 ounces) refrigerated crescent roll dough
2 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Instructions
5. Preparation Instructions:
1. Preheat oven to 350°F (175°C).
2. Press crescent roll dough into muffin cups, forming crusts.
3. Mix melted butter, sugar, and cinnamon; sprinkle over crusts.
4. Pre-bake crusts for 8-10 minutes, until lightly golden.
5. Beat cream cheese until smooth. Gradually beat in sugar.
6. Beat in eggs one at a time, then vanilla.
7. Fold in sour cream.
8. Fill crusts ¾ full with batter.
9. Bake in a water bath at 325°F (165°C) for 20-25 minutes, until almost set.
10. Turn off oven, leave cheesecakes inside with door ajar for 1 hour.
11. Cool completely on wire rack.
12. Refrigerate for at least 4 hours.
Nutrition
- Serving Size: N/A
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Mini Cinnamon Roll Cheesecakes, Cinnamon Rolls, Cheesecake, Mini Dessert, Party Food, Dessert Recipe, Baking, Cream Cheese, Cinnamon, Crescent Roll Dough