Epic Cinnamon Toast Crunch Cheesecake
This Cinnamon Toast Crunch Cheesecake uses sweet cereal as a crunchy base to a creamy, silky filling to create the ultimate breakfast/dessert fusion.
Equipment
- Blender * or *
- 9-Inch Springform Pan
Ingredients
Cinnamon Toast Crunch Crust
- 4 cups Cinnamon Toast Crunch cereal plus more for decorating
- 6 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar light or dark, tightly packed
- ¼ teaspoon cinnamon
Cinnamon Cheesecake Filling
- 32 ounces cream cheese 32 oz cream cheese = 4 blocks
- 8 ounces sour cream at room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 4 large eggs
Instructions
Cinnamon Toast Crunch Crust
- Preheat your oven to 375°F and prep a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with spray, butter, or oil.
- Melt your butter in the microwave by placing it in a microwave-safe bowl and heating for 30 seconds on high. Stir and continue to heat in 10-second intervals, stirring in between until completely melted.6 tablespoons unsalted butter, melted
- Add cinnamon toast crunch, melted butter, sugar and cinnamon to a blender or food processor and process on high until cereal turns into fine dust. It's okay if there's a few larger chunks left.4 cups Cinnamon Toast Crunch cereal, ¼ teaspoon cinnamon, 3 tablespoons brown sugar
- Transfer mixture from blender into your prepped pan. Use your hands to press the mixture into the pan until it's flat.
- Bake for 11-12 minutes until crispy, remove from the oven, and set on cooling rack for at least 15 minutes to cool.
Cinnamon Cheesecake Filling
- Bring oven temperature down to 325°F.
- Use a hand mixer to beat together the softened cream cheese and sugar until just combined.32 ounces cream cheese, 1 cup granulated sugar
- Add the sour cream, vanilla extract, and cinnamon and beat again until smooth.8 ounces sour cream, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon
- Crack the eggs into a separate bowl and beat until the whites and yolks of the eggs are combined. We don't want to overbeat the cheesecake filling, so taking this extra step to beat the eggs before adding them is worth it.4 large eggs
- With hand-mixer on low, add the eggs and mix until just combined.
- Pour filling into the cooled crust and tilt the cake pan back and forth until filling is spread out evenly in the pan.
- Place on the middle rack and bake for 30 minutes at 325°F. Then, turn your oven down to 250°F, and bake for another 30 minutes. Finally, turn the oven off and crack it open. Leave the cheesecake in for another 45 minutes before removing. Allow to cool completely before enjoying and storing in the refrigerator. (see notes)
- Optional: sprinkle some extra cinnamon toast crunch cereal around the edges of the cheesecake to decorate and add a little extra crunch. Enjoy!
Video
Notes
- Don't peek! Keep the oven door closed until the cheesecake is completely finished to avoid cracks.
- If you're really determined to have no cracks in your cheesecake, you can opt to use a water bath. A water bath is the ONLY way to guarantee you will get no cracks. I don't usually do it because it's not worth the effort for me, but I thought it was worth mentioning. To make a water bath, fill a large baking dish with about an inch of water and stick it in the oven to warm. Then, place your pan inside the water to bake. I recommend wrapping the bottom of your springform pan in aluminum foil so no water can enter through the crack.
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