Cinnamon Toast Crunch Cheesecake
A decadent Cinnamon Toast Crunch Cheesecake featuring a crunchy cereal crust, a creamy cheesecake filling, and a sweet cinnamon sugar topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 2 cups Cinnamon Toast Crunch cereal crushed
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
Topping
- 1 cup Cinnamon Toast Crunch cereal roughly chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, combine crushed Cinnamon Toast Crunch and melted butter. Press the mixture into the bottom of the springform pan to form the crust.
- Bake the crust for 10 minutes. Remove from oven and let cool slightly.
Making the Cheesecake
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well.
- Beat in eggs one at a time, then stir in sour cream. Do not overmix.
- Pour the cheesecake filling over the prepared crust.
- Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and let it cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
Topping and Serving
- In a small bowl, combine chopped Cinnamon Toast Crunch, sugar, and cinnamon.
- Sprinkle the topping over the cheesecake. Slice and serve.
Notes
For best results, use full-fat cream cheese and allow it to come to room temperature before mixing. This will help prevent lumps in the cheesecake.