Cinnamon Toast Crunch Cheesecake

Desserts have a magical way of transporting us back to cherished moments of childhood, and there's nothing quite like the warm embrace of nostalgia when it comes to sweet treats. Imagine the joy of indulging in a rich, creamy cheesecake that harmoniously combines the beloved flavors of a childhood breakfast cereal—Cinnamon Toast Crunch. This Cinnamon Toast Crunch Cheesecake is not just a dessert; it's a delightful journey down memory lane, offering a unique twist that satisfies both your sweet tooth and your craving for something extraordinary.

Indulge in a sweet slice of nostalgia with this Cinnamon Toast Crunch Cheesecake! This delightful dessert combines the creamy goodness of cheesecake with the beloved flavors of the iconic cereal. Crafted with a buttery and crunchy crust, the luscious filling features rich cream cheese, a hint of tangy sour cream, and aromatic cinnamon. Topped with whipped cream and crushed cereal for a touch of fun, this cheesecake is perfect for any gathering or a sweet treat at home. Explore easy tips for preparation, baking, and presentation to create a showstopper dessert that everyone will love!

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Ingredients

For the crust:

2 cups Cinnamon Toast Crunch cereal

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) 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

Caramel sauce (optional for drizzling)

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Instructions

Prepare the crust:

- Preheat your oven to 350°F (175°C).

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

- In a mixing bowl, combine the crushed cereal, granulated sugar, and melted butter. Mix until the texture resembles wet sand.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool.

Make the cheesecake filling:

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

- Gradually add the sugar and continue to beat until fully incorporated.

- Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition.

- Incorporate the sour cream and ground cinnamon, mixing until just combined.

Bake the cheesecake:

- Pour the cheesecake filling over the cooled crust and spread evenly.

- Bake in the preheated oven for 55-60 minutes or until the edges are set but the center slightly jiggles.

- Turn off the oven and crack the door, letting the cheesecake cool inside for about an hour to prevent cracks.

Chill:

- After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Prepare the topping:

- Just before serving, top the cheesecake with whipped cream.

- Sprinkle the crushed Cinnamon Toast Crunch cereal over the top.

- Drizzle with caramel sauce if desired.

Serve and enjoy:

- Carefully remove the cheesecake from the springform pan and slice into wedges. Serve chilled.

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Prep Time: 20 minutes | Total Time: 6 hours 20 minutes | Servings: 12