Description
Indulge in the delightful fusion of Cinnamon Toast Crunch cereal and creamy cheesecake with this scrumptious recipe. A perfect blend of crunchy sweetness and smooth richness, this dessert will have your taste buds dancing with joy.
Ingredients
Scale
Cinnamon Toast Crunch Crust:
- 2 cups Cinnamon Toast Crunch cereal, finely crushed (plus extra for garnish)
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- Whipped cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Prepare the crust: Combine crushed Cinnamon Toast Crunch cereal and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, heavy cream, and cinnamon.
- Assemble and bake: Pour filling over crust, place in a water bath, and bake for 55-65 minutes. Cool in oven, then chill for at least 4 hours.
- Serve: Top with whipped cream and extra cereal before serving.
Notes
- For extra crunch, top with cereal just before serving.
- You can use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
