Cinnamon Toast Crunch® Cheesecake Recipe
Make Cinnamon Toast Crunch® Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
Prepare the Crust
In a food processor, pulse the Cinnamon Toast Crunch cereal until finely crushed. Combine the crushed cereal with sugar and melted butter in a mixing bowl. Stir until well combined.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.
Filling Preparation
Mix the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue to beat until well incorporated.
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
Baking
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight.
Topping Preparation
Prepare the Topping
Before serving, top the cheesecake with whipped cream and sprinkle with additional Cinnamon Toast Crunch cereal for added crunch.