Description
Bake individual cheesecake desserts in muffin form, featuring a creamy center and a warm cinnamon swirl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 2 tablespoons cold butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the muffin batter: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the 1/2 cup butter and 1/2 cup granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract.
- Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare the cheesecake filling: In a separate bowl, beat the 8 ounces cream cheese with 1/4 cup sugar and 1 yolk until smooth. Mix in 1/2 teaspoon vanilla extract.
- Prepare the cinnamon streusel: In a small bowl, combine the ground cinnamon, brown sugar, 1/4 cup flour, and 2 tablespoons cold butter. Use your fingers to cut the butter into the dry ingredients until coarse crumbs form.
- Fill the muffin cups about two-thirds full with the muffin batter.
- Drop a spoonful of the cream cheese filling onto the center of the batter in each cup.
- Use a toothpick or small knife to gently swirl the filling into the batter.
- Sprinkle the cinnamon streusel topping evenly over the tops of the muffins.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a graham cracker crust base, press 1 tablespoon of graham cracker crumbs mixed with a tiny bit of melted butter into the bottom of each liner before adding the batter.
- You can make the cinnamon streusel topping ahead of time and store it in the refrigerator for up to three days.
- For a stronger cinnamon flavor, add 1/4 teaspoon of cinnamon to the main muffin batter as well.
- Prep Time: 25 min
- Cook Time: 24 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg