Cinnamon Toast Crunch Cheesecake

Description:

This Cinnamon Toast Crunch Cheesecake is the ultimate dessert for anyone who loves the irresistible combination of cinnamon and sweet, creamy cheesecake. With a buttery, cinnamon-sugar graham cracker crust, a rich and creamy cheesecake filling, and a topping of Cinnamon Toast Crunch cereal, this dessert is both indulgent and nostalgic. It’s the perfect treat for any special occasion or when you’re craving something sweet and comforting!

Origin:

Cinnamon Toast Crunch is a beloved breakfast cereal known for its sweet, cinnamon-sugar coating, and it’s made its way into a variety of creative desserts. This cheesecake is a modern twist on classic cheesecake recipes, using the popular cereal for a crunchy, flavorful topping that enhances the creamy richness of the cheesecake.

Ingredients:

For the Cinnamon Toast Crunch Crust:

• 1 1/2 cups Cinnamon Toast Crunch cereal, crushed
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons 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
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon cornstarch
• Pinch of salt

For the Topping:

• 1 1/2 cups Cinnamon Toast Crunch cereal (whole pieces)
• 1 tablespoon cinnamon-sugar mixture (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
2. Prepare the Crust:
   • In a food processor, crush the Cinnamon Toast Crunch cereal until finely ground (you should have about 1 1/2 cups of crushed cereal).
   • In a medium bowl, mix the crushed cereal with sugar, ground cinnamon, and melted butter until everything is evenly combined.
   • Press the mixture firmly into the bottom of the prepared springform pan to create an even crust layer.
   • Bake the crust for 8-10 minutes until slightly golden. Remove from the oven and set aside to cool.
3. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
   • Add the sugar, vanilla extract, and salt, and continue to mix until fully combined.
   • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
   • In a small bowl, whisk together the sour cream, heavy cream, and cornstarch until smooth. Add this mixture to the cream cheese mixture and beat until combined.
   • Pour the cheesecake filling over the cooled crust in the springform pan.
4. Bake the Cheesecake:
   • Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set but the center still slightly jiggles when you tap the pan.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
   • Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, for the best texture.
5. Prepare the Topping:
   • Once the cheesecake has chilled and set, top it with whole pieces of Cinnamon Toast Crunch cereal, pressing gently so they stick.
   • For extra sweetness, you can lightly sprinkle the cereal topping with a cinnamon-sugar mixture.
6. Serve: Remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

Tips for Success:

• Crust: If you want a thicker crust, you can double the amount of Cinnamon Toast Crunch cereal for the crust.
• Avoid Cracks: To prevent cracks in the cheesecake, bake it in a water bath. Place the springform pan in a larger pan and pour hot water around it before baking. This helps maintain even heat and moisture.
• Chill Time: Letting the cheesecake chill for a few hours (preferably overnight) allows the flavors to set and the texture to firm up.
• Cereal Texture: For a crunchier topping, sprinkle the Cinnamon Toast Crunch cereal just before serving to prevent it from becoming soggy.

Recommendations:

• Serving Suggestions: This cheesecake is rich, so smaller slices work best. Serve with a dollop of whipped cream or a drizzle of caramel sauce for an added touch of sweetness.
• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 1 month. Simply thaw in the fridge before serving.

Nutrition (per slice, approx.):

• Calories: 350-400 kcal
• Carbohydrates: 40g
• Fat: 24g
• Protein: 6g
• Sugar: 25g

(Note: Nutritional values are estimates and can vary depending on the specific ingredients and portion size used.)

This Cinnamon Toast Crunch Cheesecake is an indulgent and fun twist on traditional cheesecake, packed with sweet, cinnamon flavor and a crunchy texture. It’s the perfect dessert for any occasion and will surely be a hit with anyone who loves the combination of cinnamon and cheesecake!