Miniature cinnamon roll cheesecakes with a delicious cinnamon swirl and cream cheese frosting topping
Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 9 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!)
In a medium sized bowl, combine the room temperature cream cheese and white sugar. Beat gently only on low speed until smooth and creamy. Do not vigorously mix at all (this beats in air and will cause the cheesecakes to rise and fall a lot) Add in the vanilla extract, flour, and a lightly beaten egg. Beat until just combined (again very gently mixing as little as possible).
In a small bowl, combine the softened (do not melt) butter, brown sugar, flour, and cinnamon. Stir until completely combined to a thick paste.
Spoon 1 tablespoon of the cheesecake filling into each of the prepared 9 cups. Then place 1/2 teaspoon of the cinnamon sugar swirl on top. Swirl the cinnamon sugar into the cheesecake with a toothpick.
Top the rest of the cheesecake filling on top (about 1 more tablespoon per cheesecake) and then disperse the remaining cinnamon sugar (about 1/2 teaspoon) swirl evenly among the 9 cheesecakes.
Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
The cheesecakes will have risen in the oven and will deflate quite a bit while cooling.
Cream together the powdered sugar, butter, vanilla extract and cream cheese. Slowly add in the heavy cream (if needed for a thinner frosting) until desired consistency is reached.
The total time does not account for the 3 hours of chilling time.