Description
A delightful dessert that combines the nostalgic flavors of Cinnamon Toast Crunch cereal with the rich, creamy goodness of cheesecake.
Ingredients
Scale
- 1 ½ cups Cinnamon Toast Crunch cereal, crushed
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ cup heavy cream
- 1 cup whipped topping
- Extra Cinnamon Toast Crunch for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed Cinnamon Toast Crunch cereal with the melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, then vanilla extract, sour cream, eggs, and ground cinnamon. Beat until smooth and fluffy.
- Pour the filling over the cooled crust and spread evenly. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and let it cool inside for an hour.
- After cooling, refrigerate for at least 4 hours or overnight.
- Whip the heavy cream until stiff peaks form and gently fold in the whipped topping.
- Spread the creamy layer on top of the chilled cheesecake and garnish with extra Cinnamon Toast Crunch.
Notes
- Use room temperature ingredients for a smoother filling.
- Avoid overmixing to prevent cracks.
- Do not open the oven door while baking.
- Let the cheesecake cool gradually in the oven.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350-400
- Sugar: 20-25 grams
- Fat: 25-30 grams
- Carbohydrates: 30-35 grams
- Protein: 5-6 grams
Keywords: Cinnamon Toast Crunch, cheesecake, dessert, creamy layers