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Cinnamon Toast Crunch Cheesecake

A creamy and dreamy cheesecake with the nostalgic flavor of Cinnamon Toast Crunch, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups Cinnamon Toast Crunch cereal Crushed finely for an even texture.
  • 1/2 cup unsalted butter, melted Bind the crust together and adds rich flavor.
For the filling
  • 2 cups cream cheese, softened Ensure it is at room temperature.
  • 1 cup sugar Feel free to adjust for sweetness.
  • 1 teaspoon vanilla extract Pure vanilla is the best choice.
  • 3 large eggs Add them one at a time for a smooth texture.
  • 1 cup sour cream Adds creaminess and balances sweetness.
For the topping
  • 1 cup heavy cream Whip for topping, adds richness.
  • 1/2 cup Cinnamon Toast Crunch cereal Sprinkled on top for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Crush 1 1/2 cups of Cinnamon Toast Crunch cereal into fine crumbs and mix with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the sour cream until well combined.
  4. Pour the cream cheese mixture over the crust in the springform pan.
Baking
  1. Bake for 50-60 minutes or until the center is set and the edges are lightly golden.
  2. Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
Finishing Touches
  1. Before serving, whip the heavy cream until stiff peaks form and spread it on top of the cheesecake.
  2. Sprinkle additional Cinnamon Toast Crunch cereal on top for garnish.
  3. Slice and enjoy your delicious cheesecake!

Notes

Use room temperature ingredients for the best texture. You can store leftovers in the fridge for up to 5 days. This cheesecake can also be frozen; just thaw it in the fridge overnight before serving.