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Cinnamon Toast Crunch Cheesecake

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Cinnamon Toast Crunch Cheesecake is a rich and creamy dessert with a crunchy cinnamon cereal crust, luscious cheesecake filling, and a sweet cinnamon sugar topping that adds nostalgic flavor and texture.

Ingredients

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  • 2 cups Cinnamon Toast Crunch cereal, crushed
  • 1/4 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 teaspoon ground cinnamon
  • Optional: whipped cream and additional crushed cereal for topping

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix crushed Cinnamon Toast Crunch cereal with melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and ground cinnamon until fully combined.
  5. Pour the filling over the crust and smooth the top.
  6. Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
  7. Chill in the refrigerator for at least 4 hours or overnight before serving.
  8. Top with whipped cream and extra crushed cereal if desired.

Notes

  • Wrap the pan in foil and place in a water bath for a smoother top and less cracking.
  • Store leftovers in the refrigerator for up to 5 days.
  • Let cheesecake come to room temperature for 15 minutes before slicing for cleaner cuts.

Nutrition

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