Description
Indulge in a creamy and decadent Cinnamon Toast Crunch Cheesecake, featuring a crunchy cereal crust, a rich cinnamon-infused filling, and a whipped cream topping with cereal garnish. Perfect for gatherings and special occasions, this dessert is a unique twist on classic cheesecake that will impress everyone at the table.
Ingredients
For the Crust:
2 cups Cinnamon Toast Crunch cereal (crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
For the Cheesecake 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
For the Topping:
1 cup whipped cream (store-bought or homemade)
Additional Cinnamon Toast Crunch cereal for garnish
Instructions
- Preheat Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan.
- Make the Crust: Combine crushed Cinnamon Toast Crunch cereal, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool.
- Prepare Filling: Beat cream cheese until smooth. Gradually add sugar, vanilla, and eggs (one at a time). Stir in sour cream and cinnamon until fully combined.
- Bake: Pour filling over crust. Bake for 50–60 minutes, or until the center is slightly jiggly. Cool in the oven with the door ajar for 1 hour. Refrigerate for 4 hours or overnight.
- Top & Serve: Spread whipped cream over chilled cheesecake. Garnish with additional cereal and serve.
Notes
For a smooth texture, ensure all ingredients are at room temperature before mixing.
Use a water bath to prevent cracks in the cheesecake.
Customize the crust by substituting with graham crackers or gingerbread cookies.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 375 kcal
