Cinnamon Toast Crunch Cheesecake

Cheesecake has a rich history that dates back to ancient Greece, where it was served to athletes during the first Olympic games. Over the centuries, this simple combination of cheese and sweeteners has evolved into a beloved dessert enjoyed across various cultures. From the classic New York-style cheesecake to the airy Japanese soufflé version, the diversity of cheesecake styles is a testament to its universal appeal.

Cinnamon Toast Crunch Cheesecake

Indulge in the unique flavor of Cinnamon Crunch Delight Cheesecake, a refreshing twist on a beloved classic. This creamy dessert features a luscious filling inspired by Cinnamon Toast Crunch cereal, all nestled in a crunchy cereal crust. Perfect for gatherings and special occasions, this visually stunning treat is easy to make and sure to impress your guests. Experience the delightful blend of sweet and spicy flavors that's perfect for dessert lovers of all ages.

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Ingredients

For the crust:

2 cups Cinnamon Toast Crunch cereal

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 teaspoon ground cinnamon

For the topping:

1 cup whipped cream

1/2 cup Cinnamon Toast Crunch cereal, crushed

A sprinkle of ground cinnamon (for garnish)

Instructions

Preheat the Oven:

Preheat your oven to 325°F (160°C).

Prepare the Crust:

- In a food processor, pulse the Cinnamon Toast Crunch cereal into fine crumbs.

- In a mixing bowl, combine the cereal crumbs, melted butter, and sugar. Mix until well combined.

- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a measuring cup to pack it tightly.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add the granulated sugar and continue to mix until well combined.

- Add the vanilla extract, followed by the eggs one at a time, mixing on low speed after each addition until just combined.

- Mix in the sour cream and ground cinnamon until the mixture is completely smooth and free of lumps.

Combine and Bake:

- Pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly.

- Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.

- Once done, turn the oven off and crack the oven door open. Allow the cheesecake to cool in the oven for about 1 hour to prevent cracking.

Chill the Cheesecake:

- Remove the cheesecake from the oven and let it cool to room temperature.

- Once cooled, refrigerate for at least 4 hours or overnight for the best results.

Prepare the Topping:

- Once the cheesecake is chilled, top it with whipped cream, spreading it evenly across the surface.

- Sprinkle the crushed Cinnamon Toast Crunch cereal on top of the whipped cream.

- Finish with a light dusting of ground cinnamon for extra flavor and decoration.

Serve:

- Carefully remove the sides of the springform pan.

- Slice your Cinnamon Crunch Delight Cheesecake and serve chilled.

Prep Time: 20 minutes | Total Time: 6 hours 20 minutes (including chilling) | Servings: 10 slices