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Cheesecake is a beloved dessert that has won the hearts of many around the globe. Its creamy texture and rich flavor create a heavenly experience that lingers long after the last bite. Traditionally, cheesecakes are made with a rich mixture of cream cheese, sugar, and eggs, set atop a buttery crust. However, in this article, we are taking a classic dessert and giving it a fun twist that will not only satisfy your sweet tooth but also evoke a sense of nostalgia—the Cinnamon Toast Crunch Cheesecake.

Cinnamon Toast Crunch Cheesecake

Indulge in a delightful twist on a classic dessert with this Cinnamon Toast Crunch Cheesecake. Combining the creamy richness of traditional cheesecake with the sweet, crunchy flavor of beloved breakfast cereal, this dessert is a nostalgic treat for any occasion. From mastering the buttery cereal crust to creating a velvety filling, this guide will walk you through each step. Perfect for impressing family and friends, this cheesecake promises to be a hit at your next gathering!
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Ingredients
  

For the crust:

2 cups Cinnamon Toast Crunch cereal

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream

1 tsp ground cinnamon

For the topping:

1 cup whipped cream

1/2 cup crushed Cinnamon Toast Crunch (for garnish)

Extra whole cinnamon toast crunch cereal pieces for garnish

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, blend the Cinnamon Toast Crunch cereal until finely crushed. In a mixing bowl, combine the crushed cereal, granulated sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and vanilla extract, mixing until fully combined.

      Incorporate the eggs: Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

        Add the remaining ingredients: Stir in the sour cream, heavy cream, and ground cinnamon until the mixture is smooth.

          Assemble the cheesecake: Pour the cheesecake batter into the cooled crust and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.

            Bake the cheesecake: Place the springform pan into a baking dish with hot water (a water bath) and bake for 55-70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door, letting the cheesecake cool inside for about 1 hour.

              Chill the cheesecake: Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight, until fully set.

                Prepare the topping: Once chilled, carefully remove the sides of the springform pan. Spread whipped cream over the top of the cheesecake, then garnish with crushed Cinnamon Toast Crunch and additional whole cereal pieces.

                  Serve and enjoy: Slice the cheesecake into wedges and serve chilled. Enjoy the creamy, crunchy, and sweet flavors reminiscent of your favorite breakfast cereal!

                    Prep Time, Total Time, Servings: 30 mins | 10 hours (including chilling) | 12 servings