Description
This Heavenly Cinnamon Toast Crunch Cheesecake combines the classic creamy cheesecake with the irresistible crunch and flavor of Cinnamon Toast Crunch cereal. It’s a dessert that feels both nostalgic and indulgent, perfect for impressing guests or treating yourself to something special. Dive into this sweet and crunchy delight!
Ingredients
For the Crust:
- 2 cups Cinnamon Toast Crunch cereal
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup crushed Cinnamon Toast Crunch cereal (for mixing into the batter)
For the Topping:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup Cinnamon Toast Crunch cereal, for garnish
Instructions
- Prepare Crust:
Preheat your oven to 325°F (163°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.In a food processor, pulse the Cinnamon Toast Crunch cereal until finely ground. Add the granulated sugar and melted butter, and pulse until combined.Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Prepare Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined.Add the vanilla extract and mix in the eggs one at a time, beating well after each addition.Mix in the sour cream and heavy cream until smooth. Fold in the crushed Cinnamon Toast Crunch cereal.
Pour the cheesecake batter over the pre-baked crust in the springform pan, spreading it evenly.
- Bake:
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. - Prepare Topping:
In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.Spread the whipped cream over the top of the chilled cheesecake. Garnish with Cinnamon Toast Crunch cereal. - Serve:
Remove the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy your heavenly cinnamon treat!
Notes
For an extra indulgent touch, drizzle caramel or chocolate sauce over the top before serving. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes