Cinnamon Toast Crunch Cheesecake 😍🍰
Ingredients:
For the Crust:
2 cups Cinnamon Toast Crunch cereal, crushed into fine crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup Cinnamon Toast Crunch cereal, crushed into small pieces
For the Topping:
Additional Cinnamon Toast Crunch cereal, whole or crushed, for garnish
Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
Prepare the Crust:
In a medium bowl, mix together the crushed Cinnamon Toast Crunch cereal, melted butter, and granulated sugar until well combined.
Press the mixture firmly and evenly into the bottom of the prepared springform pan.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until well combined.
Fold in the crushed Cinnamon Toast Crunch cereal pieces until evenly distributed.
Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 1 hour.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
Serve and Enjoy:
Before serving, garnish the top of the cheesecake with additional Cinnamon Toast Crunch cereal, either whole or crushed.
Slice and serve this delicious Cinnamon Toast Crunch Cheesecake to enjoy the delightful cinnamon flavor and creamy texture!