Banana Cinnamon Roll Cheesecakes

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PREP TIME: 20

BAKE TIME: 22 MIN

TOTAL TIME: 42 MIN

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Let's just say you will go banana for these cheesecakes!

Ingredients

The Crust

• 1 Cup Graham Cookie Crumbs
• 4 Tbsp Unsalted Melted Butter
• 2 Tbsp Brown Sugar
• 1/2 Tsp Cinnamon

Cinnamon Sugar Butter

• 5 Tbsp Melted Unsalted Butter
• 1/2 Cup All Purpose Flour
• 1/3 Cup Sugar
• 1/4 Cup Brown Sugar
• 3 1/2 Tsp Cinnamon

Cheesecake Filling

• 14oz Room Temp Cream Cheese
• 2/3 Cup Sugar
• 1/3 Cup Siggi's Vanilla Yogurt
• 2 1/2 Tbsp Heavy Whipping Cream
• 2 Large Eggs
• 1/2 Cup Mushed Ripe Banana
• 1 1/2 Tsp Vanilla
• TruWhip (for garnish optional)

Icing

• 6oz Room Temp Cream Cheese
• 3/4 Cups Powdered Sugar
• 1 Cup Heavy Whipping Cream
• 1/2 Tsp Vanilla

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 300F and prepare a cupcake pan with baking cups.
2. Begin by making the cinnamon sugar butter by adding all the ingredients together once it's combined cover with plastic wrap and place in the fridge until you're ready to add it to the batter.
3. On a separate bowl add the sugar and graham cracker crumbs and mix until combined. Add butter and mix until combined.
4. Spread evenly between all 12 cups and press down until is it even. Cover with parchment paper and refrigerate while you make the cheesecake filling.
5. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese, sugar and spices for 3-4 minutes until combined and smooth.
6. Add eggs one at a time mixing in slow speed until the eggs are mostly combined than add the mushed banana. Beat on med-high speed until combined.
7. Scrape the bottom and sides of the bowl then in a small bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined scraping the bottom and sides of the bowk as needed so you're making sure the batter is all combined but do not over mix.
8. Remove the crust and cinnamon butter from the refrigerator and fill each cupcake space 1/2 full .
9. Crumble the cinnamon sugar with a spoon and add 1 Tbsp of the cinnamon butter in the center of the batter and with a spoon swirl it around.
10. Fill the rest to the top of the cupcake cups and crumble 1 Tsp of cinnamon butter on top.
11. Using ths spoon cover most of the crumble you just placed on top with the batter
12. Bake for 22-25 minutes until just slightly jiggly in the center.
13. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
14. Once the cupcakes are set remove carefully from the pan. I like to use a sharp icing spatula reaching in one corner and pushing up gently from the bottom. If it gives you a little trouble when the spatula is on the bottom and you have a grip on the bottom give it a gentle twist to the sides then push up!
15. Make the icing by adding all the ingredients to a bowl and mixing with a hand mixer on Med-High speed until combined, thick in comsistency and creamy it takes 5-6 minutes.
16. Pipe to the top of the cheesecakes and drizzle some cinnamon on top.
17. Top the cheesecakes with whipped cream. I have recipes for whipped cream on my website but I love Truwhip.
18. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery