🥧 Cinnamon Toast Crunch Cheesecake
A rich, creamy cheesecake with a crunchy Cinnamon Toast Crunch crust and swirls of cinnamon-sugar flavor in every bite!
Ingredients
Crust:
3 cups Cinnamon Toast Crunch cereal, crushed into crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup crushed Cinnamon Toast Crunch cereal (for folding into batter)
Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C).
In a bowl, mix crushed Cinnamon Toast Crunch crumbs, melted butter, and sugar until combined.
Press mixture evenly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove and let cool slightly.
2. Make the Filling
Beat cream cheese and sugar in a large bowl until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Blend in sour cream, vanilla extract, and ground cinnamon.
Gently fold in the crushed cereal pieces.
3. Bake the Cheesecake
Pour filling over the crust in the springform pan.
Bake for 50–60 minutes until the center is almost set (it will jiggle slightly).
Turn off oven and leave cheesecake inside with door ajar for 1 hour to prevent cracking.
Remove from oven and cool completely, then refrigerate for at least 4 hours or overnight.
4. Serve
Carefully remove from springform pan.
Optionally, garnish with more crushed Cinnamon Toast Crunch or a dusting of cinnamon sugar.
Slice and enjoy the perfect cinnamon-spiced creamy cheesecake!