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The Cinnamon Toast Crunch Cheesecake is a delightful fusion of nostalgia and innovation, combining the beloved flavors of the classic cereal with the creamy richness of cheesecake. This dessert takes the sweet, cinnamon-sugar crunch that many of us grew up with and transforms it into an indulgent treat that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a family gathering, or simply looking for a sweet treat to enjoy on a quiet evening, this cheesecake promises to be a showstopper.

Cinnamon Toast Crunch Cheesecake

Indulge in a delightful twist on a classic dessert with this Cinnamon Toast Crunch Cheesecake! This creamy cheesecake combines the nostalgic flavors of your favorite cereal with a rich, velvety filling and a crunchy cereal crust. Perfect for celebrations or quiet evenings, this simple recipe promises a memorable treat that everyone will love. Elevate your dessert game and enjoy a slice of sweet nostalgia that’s sure to impress!
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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

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup heavy cream

1/2 cup Cinnamon Toast Crunch cereal (for swirling)

For the topping:

Whipped cream

Additional crushed Cinnamon Toast Crunch cereal

Drizzle of caramel sauce (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a mixing bowl, combine crushed Cinnamon Toast Crunch cereal, melted butter, and granulated sugar until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool.

          Make the Cheesecake Filling:

            - 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).

              - Add in the granulated sugar and vanilla extract, mixing until fully incorporated.

                - Add the eggs one at a time, mixing well after each addition.

                  - Blend in the sour cream and heavy cream until the mixture is smooth.

                    Add the Swirl:

                      - Gently fold in the 1/2 cup of Cinnamon Toast Crunch cereal into the cheesecake filling.

                        - Pour the cheesecake filling over the cooled crust in the springform pan. To create a swirled effect, you can dollop additional filling on top and use a knife or a skewer to swirl it gently.

                          Bake the Cheesecake:

                            - Place the springform pan in the preheated oven and bake for 55-65 minutes, or until the edges are set and the center is still slightly jiggly.

                              - Turn off the oven and crack the door open, allowing the cheesecake to cool for an hour within the oven to prevent cracking.

                                Chill the Cheesecake:

                                  - After one hour, remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight for best results.

                                    Prepare the Topping:

                                      - Once the cheesecake is chilled, whip heavy cream until stiff peaks form to create whipped cream. Spread or pipe the whipped cream on top of the cheesecake.

                                        Garnish and Serve:

                                          - Sprinkle additional crushed Cinnamon Toast Crunch on top of the whipped cream, and drizzle caramel sauce over if desired.

                                            - Slice and serve your delicious Cinnamon Toast Crunch Cheesecake cold for a delightful treat!

                                              Prep Time: 30 minutes | Total Time: 7 hours (including chilling) | Servings: 12 slices