Preheat oven to 350°F. Lightly grease a mini cheesecake pan with baking spray.
Combine graham cracker crumbs with granulated sugar and melted butter. Add 1 small scoop to every pan cavity. Press down firmly to create an even layer. Bake for 5 minutes.
Reduce oven temperature to 325°F.
In a large bowl or stand mixer, beat together softened cream cheese and sugar. Mix in remaining ingredients, mixing until smooth. Add 1 heaping medium scoop to each cavity. Bake for 15-18 minutes or until set.
Cool cheesecakes to room temperature in pan. Transfer to refrigerator to chill overnight. Carefully remove cheesecakes from pan, remove disc from the bottom of each cheesecake.
In a small bowl, beat heavy cream until soft peaks form. Add brown sugar and maple syrup, beat until stiff peaks form. Top off cheesecakes with fresh whipped cream, sprinkle with cinnamon.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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