Cinnamon Toast Crunch Cheesecake
A decadent, creamy cheesecake with a crunchy Cinnamon Toast Crunch crust and a sweet caramel drizzleperfect for cinnamon lovers!
Ingredients:
For the Crust:
2 cups Cinnamon Toast Crunch cereal, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted 杻
For the Cheesecake Filling:
3 packages 8 oz each cream cheese, softened 燎
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs 讀
1/4 cup sour cream 拏
1/4 cup heavy cream 拏
1/2 cup Cinnamon Toast Crunch cereal, crushed to mix into the cheesecake
For the Topping:
1/2 cup Cinnamon Toast Crunch cereal, crushed
1/4 cup caramel sauce or dulce de leche
1/4 cup cinnamon sugar optional
Instructions:
1 Prepare the Crust:
Preheat oven to 325F 165C.
In a bowl, combine the crushed Cinnamon Toast Crunch cereal, sugar, and melted butter.
Press the mixture firmly into the bottom of a springform pan to form the crust.
Bake for 8-10 minutes, then remove and let cool.
2 Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add vanilla extract, sour cream, and heavy cream, mixing until well combined.
Add eggs one at a time, mixing thoroughly after each addition.
Gently fold in the crushed Cinnamon Toast Crunch cereal.
Pour the cheesecake mixture over the cooled crust.
3 Bake the Cheesecake:
Bake for 50-60 minutes, until the center is mostly set with a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight to set.
4 Prepare the Topping:
After chilling, top with crushed Cinnamon Toast Crunch and drizzle with caramel sauce or dulce de leche.
Optional: Sprinkle with cinnamon sugar for an extra cinnamon kick.
5 Serve:
Slice, serve, and enjoy your Cinnamon Toast Crunch Cheesecake chilled for the best flavor and texture!
Enjoy this creamy, cinnamon-crunchy dessert!