Mini Cheesecakes with Caramel Sauce

Directions:
How to Make the Crust: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine graham cracker crumbs, melted butter, and cinnamon. Stir to evenly moisten crumbs. Divide crumbs between cupcake liners, pressing into the base and slightly up the sides.
How to Make Mini Cheesecakes: In a large mixing bowl, beat cream cheese and eggs on high speed for 5 minutes. Add condensed milk and mix on low speed until blended. Divide cheesecake mix between cupcake liners and bake for 15 minutes. Cool, then spoon caramel sauce over each one and refrigerate for 2 hours.
How to Make Whipped Cream: Beat cold heavy cream, sugar, and vanilla on high speed until fluffy. Top chilled cheesecakes with whipped cream and dust with cinnamon if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 2 hours 30 minutes | Kcal: 233 | Servings: 24 mini cheesecakes