This Cinnamon Toast Crunch Cheesecake is the perfect balance of creamy and crunchy. The spiced cheesecake filling sits on top of a crunchy, cinnamon-sugar crust made from the beloved cereal, creating a dessert that will captivate both cheesecake lovers and cereal fans alike.
- Ingredients:
- 2 cups Cinnamon Toast Crunch cereal, crushed
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- Cinnamon Toast Crunch cereal for topping
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a food processor, crush the Cinnamon Toast Crunch cereal until finely ground. Combine the crushed cereal, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and ground cinnamon until fully incorporated.
- Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula.
- Bake for 50-55 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with additional crushed Cinnamon Toast Crunch cereal for extra crunch.
Kcal: 380 kcal | Servings: 12 slices#cinnamontoastcrunch #cheesecake #cinnamoncheesecake #dessertrecipes #cinnamonlovers #sweettooth #bakedcheesecake #easycheesecake #cinnamoncrust #desserttime #cheesecakelovers #crunchycheesecake #bakinglove #cheesecakeoftheday #cinnamonfans