Description
A rich and creamy cheesecake with a Cinnamon Toast Crunch cereal crust and topping, perfect for dessert lovers who enjoy a nostalgic twist.
Ingredients
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- 2 cups Cinnamon Toast Crunch cereal, crushed
- 5 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 tsp ground cinnamon
- 1/4 cup heavy cream
- 1 cup Cinnamon Toast Crunch cereal, for topping
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix crushed Cinnamon Toast Crunch with melted butter. Press into the bottom of the prepared pan to form a crust.
- Bake the crust for 10 minutes. Remove and let cool.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add vanilla extract, eggs one at a time, then sour cream and ground cinnamon. Mix until well combined.
- Pour the filling over the crust and smooth the top.
- Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake cool for 1 hour inside.
- Remove and refrigerate for at least 4 hours or overnight.
- Before serving, top with heavy cream and extra Cinnamon Toast Crunch cereal.
Notes
- For extra flavor, add a pinch of nutmeg to the filling.
- Crush the cereal finely for a firm crust.
- Let cheesecake sit at room temperature for 15 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg