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Cinnamon Toast Crunch Cheesecake Recipe

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4.1 from 88 reviews

  • Author: admin
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings 1x

Description

This decadent Cinnamon Toast Crunch Cheesecake combines the nostalgic crunch and cinnamon-sugar flavor of the popular cereal with a rich, creamy cheesecake filling. Featuring a buttery crushed cereal crust and a smooth cinnamon-infused cream cheese layer, this dessert is topped with whipped cream and garnished with extra Cinnamon Toast Crunch for added texture and flavor. Perfect for parties or a special treat, it’s an indulgent dessert that’s as tasty as it is visually appealing.

Ingredients

Scale

Crust

  • 2 cups Cinnamon Toast Crunch cereal, crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

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

Topping and Garnish

  • 1 cup whipped cream (store-bought or homemade)
  • Additional Cinnamon Toast Crunch cereal for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to ensure the cheesecake won’t stick.
  2. Make the Crust: In a bowl, combine the crushed Cinnamon Toast Crunch cereal with 1/4 cup granulated sugar and the melted unsalted butter. Mix until all the cereal is evenly coated. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes to set it, then remove from the oven and let it cool completely.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese until it reaches a smooth and creamy consistency. Gradually add 1 cup granulated sugar, vanilla extract, and eggs one at a time, beating well after each addition to incorporate fully. Stir in the sour cream and ground cinnamon until the filling is uniform and smooth.
  4. Assemble and Bake: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Bake the cheesecake at 325°F (160°C) for 50 to 60 minutes, or until the center is slightly jiggly but set around the edges. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually, which helps prevent cracks.
  5. Chill: After the gradual oven cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to fully set and develop its flavors.
  6. Add Topping and Garnish: Before serving, spread the whipped cream evenly over the top of the chilled cheesecake. Garnish with additional Cinnamon Toast Crunch cereal pieces for a crunchy, cinnamon-sugar finish. Slice and serve cold.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Allow the cheesecake to cool slowly in the oven to prevent cracking.
  • Chilling overnight enhances the texture and flavor of the cheesecake.
  • You can make homemade whipped cream by whipping heavy cream with a bit of sugar and vanilla extract if preferred.
  • This recipe yields 12 servings, ideal for parties or large gatherings.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mamabrisrecipes.com/cinnamon-toast-crunch-cheesecake-recipe/