Description
This Cinnamon Toast Crunch Cheesecake combines the nostalgic flavors of the beloved breakfast cereal with a rich and creamy cheesecake base. Featuring a crunchy cinnamon-sugar crust and a smooth, spiced filling topped with whipped cream and extra cereal for garnish, this dessert is a crowd-pleaser perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups Cinnamon Toast Crunch cereal (crushed)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
Filling
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon ground cinnamon
Topping
- 1 cup whipped cream (store-bought or homemade)
- Additional Cinnamon Toast Crunch cereal for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Make the Crust: In a bowl, combine the crushed Cinnamon Toast Crunch cereal with 1/4 cup granulated sugar and melted unsalted butter. Mix until the cereal is evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then remove and let it cool completely.
- Prepare Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, vanilla extract, and eggs one at a time, incorporating each fully before adding the next. Stir in the sour cream and ground cinnamon until the mixture is well combined and smooth.
- Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50 to 60 minutes, or until the center of the cheesecake is slightly jiggly but set around the edges. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Chill: After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavors.
- Top & Serve: Before serving, spread whipped cream evenly over the chilled cheesecake. Garnish generously with additional Cinnamon Toast Crunch cereal for a delightful crunch and extra flavor. Slice and serve chilled.
Notes
- Ensure the cream cheese is softened to room temperature before mixing to achieve a smooth filling without lumps.
- Do not overbake the cheesecake; the center should remain slightly jiggly to keep it creamy after chilling.
- Letting the cheesecake cool gradually in the oven helps prevent cracking on the surface.
- If you prefer, make homemade whipped cream with heavy cream and a touch of sugar instead of store-bought.
- This cheesecake can be stored covered in the refrigerator for up to 3 days.
