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Cheesecake has long been a beloved dessert, cherished for its creamy texture and rich flavor. Its versatility allows for endless variations, from the classic New York style to fruity toppings and beyond. Among these, the Cinnamon Toast Crunch Cheesecake stands out as a delightful fusion of nostalgic flavors and decadent indulgence. This unique twist on the traditional cheesecake incorporates the beloved breakfast cereal, infusing it with a sweet and spicy essence that is both comforting and innovative.

Cinnamon Toast Crunch Cheesecake

Indulge in the delightful fusion of flavors with Cinnamon Toast Crunch Cheesecake, where nostalgia meets decadence. This innovative dessert features a buttery crust made from crushed Cinnamon Toast Crunch, enriched with a creamy filling of cream cheese, sugar, and cinnamon. Topped with whipped cream and more crunchy cereal, it’s a visually stunning treat perfect for any celebration. Discover how to create this childhood favorite with a rich, adult twist that will impress everyone!
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Ingredients
  

For the crust:

2 cups Cinnamon Toast Crunch cereal, crushed

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1/4 tsp salt

For the cheesecake filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

4 large eggs

1 cup sour cream

1 tsp ground cinnamon

For the topping:

1 cup whipped cream

1 cup Cinnamon Toast Crunch cereal, for garnish

Caramel sauce, for drizzling (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, combine the crushed Cinnamon Toast Crunch cereal, melted butter, sugar, and salt. Mix until fully combined. Press the mixture into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.

      Make the Cheesecake Filling: While the crust is cooling, in a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the sugar and vanilla extract, mixing until fully combined.

        Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Then, add the sour cream and ground cinnamon, mixing until the batter is smooth and free of lumps.

          Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any air bubbles. Bake in the oven for 50-60 minutes, until the edges are set but the center still has a slight jiggle.

            Cool Down: Once baked, remove the cheesecake from the oven and allow it to cool in the pan at room temperature for about 1 hour. Afterward, refrigerate for at least 4 hours, or overnight for best results.

              Prepare the Topping: Before serving, spread whipped cream evenly on top of the chilled cheesecake. Sprinkle the top with additional Cinnamon Toast Crunch cereal for garnish. Drizzle with caramel sauce if desired.

                Serve: Carefully remove the cheesecake from the springform pan and slice into wedges. Serve chilled and enjoy the delicious flavor of cinnamon and cream cheese!

                  Prep Time: 20 min | Total Time: 5 hr (including cooling) | Servings: 12