Chocolate sauce or chocolate whipped creamoptional
Preheat oven to 350 degrees F. Coat a mini muffin tin (24 cups) with non-stick cooking spray; set aside.
In a medium mixing bowl, beat together cream cheese, egg, sour cream, and 3 tablespoons sugar until smooth. Portion 1 tablespoon of the cheesecake mixture into each of the mini muffin tins.
Bake for 12 to 14 minutes, or until just beginning to set. Remove from oven and cool completely.
Run a spoon around each muffin tin, and remove cheesecake. Roll each mini cheesecake into a ball and set back in it's tin until you're ready to stuff the dough.
Portion pizza dough into 24 pieces, and roll each piece of dough into a ball. Flatten one dough ball into a disc. Place a cheesecake ball in the center of the dough, and then pinch the dough closed around the cheesecake to form a ball. Make sure all the seams are sealed. Repeat with remaining pizza dough and cheesecake.
In a small bowl, mix together cinnamon and sugar. Roll each dough ball in the cinnamon-sugar until well coated. Place the dough ball onto a Sil-Pat or parchment paper lined baking sheet, spacing the dough balls about 1-inch apart.
Bake for 10 to 12 minutes, or until dough has cooked through and cinnamon-sugar forms a light crust. Remove from the oven and let sit for at least 5 minutes before serving. The filling will be hot!
Serve warm or at room temperature. Our boys like to dip their bombs in chocolate sauce, and I like them dipped in chocolate whipped cream.
You can save time on recipe prep by using a pre-made cheesecake. Portion cheesecake by the tablespoon, and then roll into balls.You could substitute refrigerated biscuit dough or crescent roll dough if you're in a pinch. But I feel pizza dough works the best for this recipe.