Cinnamon Toast Crunch Cheesecake

Discover the ultimate dessert that combines childhood nostalgia with creamy indulgence! The Cinnamon Toast Crunch Cheesecake beautifully melds the iconic flavors of this beloved cereal with a rich cheesecake base, making it perfect for any occasion. In our article, learn how to create this delightful treat, from crafting the crunchy cereal crust to achieving a smooth filling. Impress your friends and family with a stunning dessert that's both visually appealing and deliciously satisfying. Enjoy sweet memories with every bite!

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Ingredients

For the crust:

2 cups Cinnamon Toast Crunch cereal, crushed

1/2 cup unsalted butter, melted

3 tablespoons granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream

1 teaspoon ground cinnamon

For the topping:

1 cup whipped cream

1/2 cup Cinnamon Toast Crunch cereal, crushed (for garnish)

1 tablespoon caramel sauce (optional, for drizzling)

Instructions

Prepare the crust:

- Preheat your oven to 325°F (162°C).

- In a mixing bowl, combine the crushed Cinnamon Toast Crunch, melted butter, and granulated sugar. Mix until the cereal is well coated.

- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool completely while preparing the filling.

Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-5 minutes.

- Gradually add the granulated sugar and vanilla extract, mixing until combined.

- Add the eggs one at a time, making sure to mix well after each addition. Scrape down the sides of the bowl as necessary.

- Stir in the sour cream, heavy cream, and ground cinnamon until fully incorporated.

Bake the cheesecake:

- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

- Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.

- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.

Chill the cheesecake:

- Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.

Add the toppings:

- Before serving, top the cheesecake with whipped cream. Sprinkle crushed Cinnamon Toast Crunch on top and drizzle with caramel sauce if desired.

Serve:

- Carefully run a knife around the edges of the springform pan and remove the sides. Slice the cheesecake into portions and enjoy!

Prep Time, Total Time, Servings:

20 minutes | 7 hours (including chill time) | 12 servings