Cinnamon Toast Crunch Cheesecake
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!
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.