Description
This Epic Cinnamon Toast Crunch Cheesecake combines the nostalgic flavors of cinnamon and sugar with a creamy, rich cheesecake, all atop a crunchy Cinnamon Toast Crunch cereal crust. It’s a delightful dessert perfect for celebrations or anytime you crave a sweet treat with a twist.
Ingredients
Crust
- 4 cups Cinnamon Toast Crunch cereal (plus more for decorating)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar (light or dark, tightly packed)
- ¼ teaspoon cinnamon
Cheesecake Filling
- 32 ounces cream cheese (4 blocks), softened
- 8 ounces sour cream (at room temperature)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 4 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F and prep a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with spray, butter, or oil.
- Melt Butter: Melt your butter in the microwave by placing it in a microwave-safe bowl and heating for 30 seconds on high. Stir and continue heating in 10-second intervals, stirring in between until completely melted.
- Prepare Crust Mixture: Add Cinnamon Toast Crunch cereal, melted butter, brown sugar, and cinnamon to a blender or food processor. Process on high until the cereal turns into fine crumbs, leaving some chunks for texture.
- Form the Crust: Transfer the cereal mixture into the prepared springform pan. Use your hands to press the mixture flat and evenly across the bottom of the pan.
- Blind Bake the Crust: Bake the crust in the oven for 11-12 minutes until crispy. Remove and set on a cooling rack for at least 15 minutes to cool before adding the filling.
- Reduce Oven Temperature: Lower the oven temperature to 325°F in preparation for baking the cheesecake.
- Mix Cream Cheese and Sugar: Using a hand mixer, beat the softened cream cheese and granulated sugar together until just combined and smooth.
- Add Sour Cream, Vanilla, and Cinnamon: Add sour cream, vanilla extract, and ground cinnamon to the cream cheese mixture. Beat again until completely smooth.
- Beat Eggs Separately: Crack the eggs into a separate bowl and beat them gently to combine the whites and yolks without over-mixing.
- Incorporate Eggs into Filling: With the mixer on low speed, slowly add the beaten eggs to the cream cheese mixture, mixing just until combined to maintain a creamy texture.
- Pour Filling Over Crust: Pour the cheesecake filling onto the cooled crust. Tilt the pan back and forth gently to spread the filling evenly.
- Bake the Cheesecake: Place the cheesecake on the middle oven rack and bake at 325°F for 30 minutes. Then reduce the oven temperature to 250°F and bake for another 30 minutes. Afterward, turn off the oven and crack the door open. Leave the cheesecake inside for an additional 45 minutes to set.
- Cool Completely: Remove the cheesecake from the oven and let it cool completely at room temperature before refrigeration. Chill in the fridge before serving to ensure a firm texture.
- Decorate and Serve: Optionally, sprinkle extra Cinnamon Toast Crunch cereal around the edges of the cheesecake for added crunch and decoration. Slice and enjoy!
Notes
- Do not overbeat the eggs or the cheesecake filling to avoid cracks or an overly dense texture.
- Cooling the cheesecake gradually in the oven with the door cracked helps prevent cracking on the surface.
- Use room temperature cream cheese and sour cream for a smoother filling.
- Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
- For best results, take the cheesecake out of the fridge about 20 minutes before serving to soften slightly.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
