Cinnamon Toast Crunch Cheesecake is a delicious dessert that combines the flavors of the popular cinnamon cereal with the rich creaminess of cheesecake. Here’s a recipe you can try to make it yourself:
Ingredients:
For the crust:
- 2 cups Cinnamon Toast Crunch cereal
- 1/4 cup melted butter
- 2 tablespoons sugar (optional)
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup crushed Cinnamon Toast Crunch cereal (for added flavor)
- 1 tablespoon cinnamon (optional, to enhance flavor)
For the topping:
- 1/2 cup Cinnamon Toast Crunch cereal, crushed
- 1 tablespoon sugar (optional)
- Whipped cream (optional)
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a food processor or blender, pulse the Cinnamon Toast Crunch cereal until it becomes fine crumbs.
- In a medium bowl, combine the cereal crumbs, melted butter, and sugar. Mix well until the mixture resembles wet sand.
- Press the mixture into the bottom of a springform pan (9-inch size) to form a crust. Use the back of a spoon or your hands to press it down firmly.
- Bake the crust in the preheated oven for 10-12 minutes or until golden and set. Let it cool while you prepare the cheesecake filling.
2. Prepare the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add the sugar and beat until combined, then add the sour cream and vanilla extract. Mix until smooth.
- Add the eggs one at a time, beating after each addition. Be sure to scrape down the sides of the bowl.
- Gradually add the heavy cream and mix until smooth.
- Fold in the crushed Cinnamon Toast Crunch cereal and cinnamon (if using).
3. Bake the cheesecake:
- Pour the cheesecake filling into the cooled crust.
- Place the cheesecake in the oven and bake for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
- Once done, turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open. This helps prevent cracking.
- Afterward, remove the cheesecake from the oven and let it cool to room temperature before refrigerating it for at least 4 hours or overnight.
4. Prepare the topping:
- Once the cheesecake has cooled and set, crush some more Cinnamon Toast Crunch cereal and sprinkle it on top for added texture and flavor.
- Optionally, add a sprinkle of sugar or cinnamon to the crushed cereal.
- Top with whipped cream if desired.
5. Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve cold. Enjoy the delicious cinnamon flavor and creamy texture!
Tips:
- If you want a stronger cinnamon flavor, increase the amount of cinnamon in the cheesecake mixture.
- You can also drizzle caramel or chocolate sauce on top for extra indulgence.
Enjoy your Cinnamon Toast Crunch Cheesecake!
