Mini cinnamon roll cheesecakes (Printable Version)

Creamy mini cheesecakes infused with cinnamon, steamed in an Instant Pot using an egg bite mold.

# Ingredients Required:

→ Crust

01 - 90 grams graham cracker crumbs
02 - 57 grams unsalted butter, melted
03 - 12 grams brown sugar
04 - 0.75 grams ground cinnamon (3/4 teaspoon), divided
05 - Pinch of salt

→ Filling

06 - 225 grams cream cheese, room temperature
07 - 60 milliliters heavy cream, room temperature
08 - 50 grams granulated sugar
09 - 1 large egg, room temperature
10 - 2.5 grams cornstarch (1 teaspoon)
11 - 5 milliliters vanilla extract (1/2 tablespoon)
12 - 1.25 milliliters almond extract (1/4 teaspoon)

→ Other

13 - 240 milliliters water
14 - Cream cheese frosting, as needed

# Guide to Cooking:

01 - Combine graham cracker crumbs, melted butter, brown sugar, 1/2 teaspoon cinnamon, and salt in a small bowl until moistened. Press 1 tablespoon of mixture firmly into the base of each cup of a silicone egg bite mold. Freeze for 10 minutes to set.
02 - Beat cream cheese, heavy cream, sugar, egg, cornstarch, vanilla extract, almond extract, and remaining 1/4 teaspoon cinnamon until smooth and slightly fluffy. Pour mixture over crust in molds, filling each cup completely. Gently shake mold to level filling and remove air bubbles. Cover with paper towel and loosely with aluminum foil.
03 - Pour water into Instant Pot inner pot and place steamer rack at the bottom. Set egg bite mold on rack.
04 - Close and lock Instant Pot lid. Ensure steam release is sealed. Cook on high pressure for 8 minutes; allow about 7 minutes for pressure to build before timing starts.
05 - After cooking completes, let pressure release naturally for 10 minutes, then perform quick release to release remaining pressure. Open lid carefully.
06 - Remove mold to wire rack. Discard foil and paper towel. Blot any moisture from tops of cheesecakes with paper towel if necessary.
07 - Allow cheesecakes to cool at room temperature for 30 minutes. Transfer to refrigerator and chill for a minimum of 4 hours to fully set.
08 - Run a butter knife or small spatula around edges of each cheesecake, then push from bottom to release from mold.
09 - Lightly dust tops with cinnamon. Pipe cream cheese frosting in a swirl pattern atop each cheesecake to simulate a cinnamon roll. Optionally sprinkle with additional cinnamon.

# Extra Suggestions:

01 - Use room temperature ingredients for a smooth batter. Natural pressure release prevents cracking. Thorough cooling is essential for proper setting.

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