Cinnamon Toast Crunch Cheesecake
A playful spin on tradition that combines creamy cheesecake with crunchy Cinnamon Toast Crunch cereal for a delightful dessert.
Servings: 8 servings
Equipment
- Springform Pan
- Mixing Bowl
- Spatula
Ingredients
Crust Ingredients
- 2 cups Cinnamon Toast Crunch cereal, crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling Ingredients
- 24 oz cream cheese, softened 3 packages (8 oz each)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup Cinnamon Toast Crunch cereal for mixing into the cheesecake
Topping Ingredients
- 1/2 cup Cinnamon Toast Crunch cereal crushed, for topping
- 1/4 cup caramel sauce or a drizzle of dulce de leche
- 1/4 cup cinnamon sugar optional, for extra flavor
Instructions
- Preheat your oven to 325°F (165°C). In a medium bowl, combine 2 cups crushed Cinnamon Toast Crunch cereal, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until everything is evenly moistened. Press the mixture into the bottom of a springform pan, using the back of a spoon to create an even layer. Bake for 8–10 minutes, or just until set. Remove from the oven and let the crust cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until the mixture is smooth and creamy, scraping down the sides as needed. Mix in 1 teaspoon vanilla extract, 1/4 cup sour cream, and 1/4 cup heavy cream until combined. Add 3 large eggs, one at a time, mixing well between each addition. Gently fold in 1/2 cup Cinnamon Toast Crunch cereal for extra texture and flavor.
- Pour the cheesecake mixture over the cooled cereal crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. When done, turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 1 hour, which helps prevent cracking.
- Carefully remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to help it fully set.
- Once well-chilled, top your cheesecake with 1/2 cup crushed Cinnamon Toast Crunch cereal and drizzle with 1/4 cup caramel sauce (or dulce de leche) for extra indulgence. Optionally, sprinkle on some cinnamon sugar for an added burst of flavor.
- Carefully release the cheesecake from the springform pan, slice, and serve. Each piece should be creamy, crunchy, and packed with cinnamon goodness!
Notes
Store any leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices: wrap each one tightly in plastic wrap and foil, then freeze for up to 2 months.