Cinnamon Toast Crunch Cheesecake
Cinnamon Toast Crunch Cheesecake is a delicious dessert that combines two classic flavors: creamy vanilla cheesecake and crunchy cinnamon sugar cereal. It’s simple to make with just a few ingredients and can be served as a light snack, breakfast, or a decadent treat. Perfect for any occasion, this cinnamon toast crunch cheesecake is sure to be everyone’s favorite!
Overview
Cinnamon Toast Crunch Cheesecake is a classic combination of two favorite flavors – creamy vanilla cheesecake and crunchy cinnamon sugar cereal. This dessert is easy to make with just a few simple ingredients, including cream cheese, sugar, eggs, vanilla, cinnamon, and the iconic Cinnamon Toast Crunch Cereal. The result is a light and fluffy cheesecake that has a crunchy sweet topping. It can be served as a light snack, breakfast, or a decadent dessert. Perfect for any occasion, this cinnamon toast crunch cheesecake is sure to be a crowd-pleaser!
This recipe can easily be adapted to accommodate different dietary preferences or restrictions. For a vegan-friendly version, substitute the cream cheese for vegan cream cheese and the eggs for a vegan-friendly egg replacer. For those avoiding sugar, substitute the sugar for a sugar-free alternative such as stevia or monk fruit.
This cinnamon toast crunch cheesecake recipe is easy and quick to make. It takes about 30 minutes to prepare, and 15-20 minutes to bake. It yields 8 servings.
Ingredients
- 2 cups of Cinnamon Toast Crunch Cereal
- 2 tablespoons of melted butter
- 1 package of cream cheese (8 ounces)
- 1/2 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan.
- In a medium bowl, mix together the melted butter and Cinnamon Toast Crunch cereal until the cereal is evenly coated.
- Press the cereal mixture into the bottom and up the sides of the prepared pan.
- In a large bowl, beat together the cream cheese and sugar until smooth.
- Add the eggs, one at a time, beating until just combined.
- Stir in the vanilla extract and ground cinnamon.
- Pour the mixture over the cereal crust in the pan.
- Bake in preheated oven for 15-20 minutes, or until the center of the cheesecake is just set.
- Allow to cool before serving.
Nutritional Information
- Serving size: 1 slice
- Calories: 240
- Total Fat: 15 g
- Saturated Fat: 8 g
- Cholesterol: 55 mg
- Sodium: 170 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Sugars: 17 g
- Protein: 4 g
Cooking Time
30 minutes to prepare, and 15-20 minutes to bake.
Equipment
- Mixing bowl
- Whisk
- 9-inch springform pan
- Oven
Serving Suggestions
This cinnamon toast crunch cheesecake is best served chilled. It can be topped with whipped cream, fresh fruit, or a drizzle of caramel or chocolate sauce. It also pairs well with a cup of hot coffee or tea.
Variation Ideas
- Add a layer of dark chocolate ganache on top of the cheesecake.
- Top with a layer of fresh berries or other fruit.
- Mix in chopped nuts or toasted coconut for a crunchy texture.
- Add a layer of caramel sauce for an extra sweet treat.
Substitutions
- For a vegan-friendly version, substitute the cream cheese for vegan cream cheese and the eggs for a vegan-friendly egg replacer.
- For those avoiding sugar, substitute the sugar for a sugar-free alternative such as stevia or monk fruit.
Storage
This cinnamon toast crunch cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To thaw, place the cheesecake in the refrigerator overnight.
Tips
- To prevent the cheesecake from cracking, avoid opening the oven door while baking.
- For a crunchier topping, bake the cereal crust for 10 minutes before adding the cheesecake filling.
- For a lighter, fluffier cheesecake, use room temperature ingredients and beat the cream cheese and sugar until light and fluffy.
- For best results, use a hand mixer or stand mixer to mix the cream cheese and sugar.
Notes
- This recipe can easily be doubled to make a larger cheesecake.
- For a different flavor, try using other varieties of cereal such as Fruity Pebbles or Cocoa Puffs.
- This recipe can be prepared in advance and stored in the refrigerator for up to 2 days.
- To ensure the cheesecake is evenly cooked, place the pan in the center of the oven.
Frequently Asked Questions
- Q: Can I make this recipe vegan?
A: Yes, you can substitute the cream cheese for vegan cream cheese and the eggs for a vegan-friendly egg replacer. - Q: How long will this cheesecake last in the refrigerator?
A: This cheesecake will last in the refrigerator for up to 5 days. - Q: Can I freeze this cheesecake?
A: Yes, this cheesecake can be frozen for up to 2 months. - Q: What other cereals can I use?
A: You can use other varieties of cereal such as Fruity Pebbles or Cocoa Puffs for a different flavor.
Category
- Dessert
- Cheesecake
- Cereal
- Cinnamon Toast Crunch
- Suitable for all season
Personal Thought
Cinnamon Toast Crunch Cheesecake is a delicious sweet treat that’s perfect for any occasion. It’s easy to make and combines two classic flavors: creamy vanilla cheesecake and crunchy cinnamon sugar cereal. With just a few simple ingredients, you can create a light and fluffy cheesecake with a crunchy sweet topping. Whether you’re looking for a light snack, breakfast, or a decadent dessert, this cinnamon toast crunch cheesecake is sure to be a crowd-pleaser!
So, what are you waiting for? Grab your ingredients and get baking! This delicious cinnamon toast crunch cheesecake is sure to be a hit with family and friends. Enjoy!
We hope you enjoyed this recipe and found it easy to make. We’d love to hear your feedback, so please feel free to share your thoughts, tips, and suggestions. Thank you for taking the time to prepare this delicious dessert. Enjoy!
Cinnamon Toast Crunch Cheesecake
Equipment
- Mixing bowl
- Whisk
- 9-inch springform pan
- Oven
Ingredients
- 2 cups of Cinnamon Toast Crunch Cereal
- 2 tablespoons of melted butter
- 1 package of cream cheese 8 ounces
- 1/2 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan.
- In a medium bowl, mix together the melted butter and Cinnamon Toast Crunch cereal until the cereal is evenly coated.
- Press the cereal mixture into the bottom and up the sides of the prepared pan.
- In a large bowl, beat together the cream cheese and sugar until smooth.
- Add the eggs, one at a time, beating until just combined.
- Stir in the vanilla extract and ground cinnamon.
- Pour the mixture over the cereal crust in the pan.
- Bake in preheated oven for 15-20 minutes, or until the center of the cheesecake is just set.
- Allow to cool before serving.
Notes
Serving Suggestions
This cinnamon toast crunch cheesecake is best served chilled. It can be topped with whipped cream, fresh fruit, or a drizzle of caramel or chocolate sauce. It also pairs well with a cup of hot coffee or tea.Variation Ideas
- Add a layer of dark chocolate ganache on top of the cheesecake.
- Top with a layer of fresh berries or other fruit.
- Mix in chopped nuts or toasted coconut for a crunchy texture.
- Add a layer of caramel sauce for an extra sweet treat.
Substitutions
- For a vegan-friendly version, substitute the cream cheese for vegan cream cheese and the eggs for a vegan-friendly egg replacer.
- For those avoiding sugar, substitute the sugar for a sugar-free alternative such as stevia or monk fruit.
Storage
This cinnamon toast crunch cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To thaw, place the cheesecake in the refrigerator overnight.Tips
- To prevent the cheesecake from cracking, avoid opening the oven door while baking.
- For a crunchier topping, bake the cereal crust for 10 minutes before adding the cheesecake filling.
- For a lighter, fluffier cheesecake, use room temperature ingredients and beat the cream cheese and sugar until light and fluffy.
- For best results, use a hand mixer or stand mixer to mix the cream cheese and sugar.
Notes
- This recipe can easily be doubled to make a larger cheesecake.
- For a different flavor, try using other varieties of cereal such as Fruity Pebbles or Cocoa Puffs.
- This recipe can be prepared in advance and stored in the refrigerator for up to 2 days.
- To ensure the cheesecake is evenly cooked, place the pan in the center of the oven.
Frequently Asked Questions
- Q: Can I make this recipe vegan?
A: Yes, you can substitute the cream cheese for vegan cream cheese and the eggs for a vegan-friendly egg replacer. - Q: How long will this cheesecake last in the refrigerator?
A: This cheesecake will last in the refrigerator for up to 5 days. - Q: Can I freeze this cheesecake?
A: Yes, this cheesecake can be frozen for up to 2 months. - Q: What other cereals can I use?
A: You can use other varieties of cereal such as Fruity Pebbles or Cocoa Puffs for a different flavor.
