Ingredients
Scale
For the crust:
- 3 cups Cinnamon Toast Crunch cereal, finely crushed
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Extra Cinnamon Toast Crunch for garnish
- Optional: 1/4 cup cereal milk glaze (made from steeped cereal and powdered sugar)
Instructions
- Prep the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine crushed Cinnamon Toast Crunch, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- Make the filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla, and cinnamon.
- Assemble: Pour the filling over the cooled crust. Smooth the top.
- Bake: Place the cheesecake in a water bath (wrap the pan in foil and set in a larger baking dish with hot water). Bake at 325°F for 55-65 minutes, until center is just set.
- Cool: Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge for at least 4 hours or overnight.
- Decorate: Whip the cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe on top. Garnish with cereal and drizzle with cereal milk glaze if using.
Notes
Make sure the cream cheese is fully softened to avoid lumps in the filling. Don’t skip the water bath—it prevents cracking.