Cinnamon Toast Crunch Cheesecake Recipe
Ingredients:
For the Crust:
2 cups Cinnamon Toast Crunch cereal, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup Cinnamon Toast Crunch cereal (for mixing into the cheesecake)
For the Topping:
1/2 cup Cinnamon Toast Crunch cereal (crushed)
1/4 cup caramel sauce (or a drizzle of dulce de leche)
1/4 cup cinnamon sugar (optional, for extra flavor)
Directions:
Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a bowl, combine the crushed Cinnamon Toast Crunch cereal, sugar, and melted butter.
Press the mixture into the bottom of a springform pan to form a crust.
Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with sugar until smooth.
Add vanilla extract, sour cream, and heavy cream, and continue mixing until fully combined.
Add the eggs one at a time, beating well after each addition.
Mix in the crushed Cinnamon Toast Crunch cereal.
Pour the cheesecake mixture over the cooled crust.
Bake the Cheesecake:
Bake for 50-60 minutes or until the cheesecake is set in the center (it should be slightly jiggly).
Turn off the oven and allow the cheesecake to cool for 1 hour with the oven door cracked. Then refrigerate for at least 4 hours or overnight to fully set.
Prepare the Topping:
Once the cheesecake has chilled, top with crushed Cinnamon Toast Crunch cereal and drizzle with caramel sauce or dulce de leche for extra sweetness.
Optional: Sprinkle cinnamon sugar on top for a more intense cinnamon flavor.