Description
Cinnamon Toast Crunch Cheesecake combines the creamy richness of cheesecake with the nostalgic flavor of cinnamon cereal. Featuring a crispy Cinnamon Toast Crunch crust and a silky cinnamon-swirled filling, it’s a show-stopping dessert for any occasion.
Ingredients
Units
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- 2 cups Cinnamon Toast Crunch cereal, crushed (for crust)
- 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 teaspoon ground cinnamon
- 1/4 cup heavy cream
- Extra Cinnamon Toast Crunch cereal for topping (optional)
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, combine crushed Cinnamon Toast Crunch and melted butter. Press into the bottom of the prepared pan to form a crust. Bake for 8–10 minutes. Set aside to cool slightly.
- In a large bowl, beat cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, and ground cinnamon until fully combined.
- Mix in heavy cream until the batter is smooth and pourable.
- Pour the batter over the cooled crust and smooth the top with a spatula.
- Bake for 50–60 minutes, or until the center is just set and a slight jiggle remains. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Transfer to refrigerator and chill for at least 4 hours or overnight.
- Before serving, top with extra Cinnamon Toast Crunch cereal if desired.
Notes
- For a crunchier crust, bake it an additional 2–3 minutes.
- Use a water bath for a smoother top and to prevent cracking.
- Add a cinnamon whipped cream or drizzle with caramel for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg