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- 1 ½ cups Cinnamon Toast Crunch cereal (crushed) - 1/3 cup granulated sugar - 1/2 cup unsalted butter (melted) - 3 (8-ounce) packages cream cheese (softened) - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs (room temperature) - 1 teaspoon ground cinnamon - 1 cup sour cream (room temperature) - Whipped cream (for topping) - Extra crushed Cinnamon Toast Crunch (for garnish) - Caramel or chocolate syrup (for drizzling) - Ground cinnamon (for garnish) The key to this cheesecake lies in the ingredients. First, you need the crushed Cinnamon Toast Crunch cereal. It gives a sweet and crunchy crust. Use 1 ½ cups for the perfect base. Add 1/3 cup of sugar to sweeten it up. Melt 1/2 cup of unsalted butter to bind the crust together. Next, for the creamy filling, grab three packages of cream cheese. Each package should be 8 ounces and softened to room temperature. This makes blending easy. You’ll also need 1 cup of granulated sugar to sweeten the filling. Add 1 teaspoon of vanilla extract for a warm flavor. You can’t forget the eggs! Use three large eggs, also at room temperature. They help to make the cheesecake fluffy. Mix in 1 teaspoon of ground cinnamon for that cozy spice. Finally, use 1 cup of sour cream for a rich, creamy texture. For the topping, whipped cream is a must. It adds a light finish. Sprinkle extra crushed Cinnamon Toast Crunch on top for added crunch and flair. If you want to get fancy, consider drizzling caramel or chocolate syrup. A light sprinkle of ground cinnamon makes a lovely garnish too. For the full recipe, check out the detailed instructions. - Preheat the oven to 325°F (160°C). - In a bowl, mix 1 ½ cups crushed Cinnamon Toast Crunch cereal, 1/3 cup sugar, and 1/2 cup melted butter. Stir until combined. - Press this mixture firmly into a 9-inch springform pan to form a crust. - Bake the crust for 10 minutes, then let it cool completely. - In a large bowl, beat 3 packages of softened cream cheese until smooth and creamy. - Gradually add 1 cup of sugar while mixing until well blended. - Mix in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 cup sour cream until smooth. - Add 3 large eggs one at a time, mixing gently after each addition. - Pour the cheesecake filling over the cooled crust in the springform pan. - Gently tap the pan on the counter to remove air bubbles. - Bake for 50-60 minutes. The center should be set with a slight jiggle. - Turn off the oven, leaving the cheesecake inside for about 1 hour to cool. - After cooling, cover the cheesecake well and refrigerate for at least 4 hours. - For the best flavor, chill it overnight if possible. Find the full recipe for a detailed guide to make this treat! To get a great cheesecake, use room temperature ingredients. This helps the cream cheese blend smoothly. Cold cream cheese can cause lumps. Let your eggs come to room temperature too. They mix better this way. When you add the eggs, mix gently. Overmixing can make your cheesecake too airy. You want it dense and creamy, not fluffy. For a beautiful slice, use a sharp knife. Dip the knife in warm water, then wipe it dry. This makes clean cuts. Serve each slice on a nice plate. A drizzle of caramel or chocolate syrup adds flair. You can also sprinkle ground cinnamon on top for a pop of color. For a fun touch, add whipped cream and crushed cereal as a garnish. This makes the cheesecake look even more tempting. If you want the full experience, check out the Full Recipe. {{image_4}} You can make this cheesecake even more fun by adding flavors. Try mixing in chocolate or caramel. Just drizzle some chocolate syrup on top, or swirl in caramel sauce. Both options add a rich taste. You can also use fruit preserves, like strawberry or raspberry. Just swirl them into the filling before baking. This adds a fresh twist and bright color. Want a different crust? You can use other cereals. Try crushed graham crackers or even chocolate-flavored cereal for a fun change. If you need a gluten-free option, look for gluten-free cereals. Just make sure to check the labels. The crust will still taste great! Pair your cheesecake with drinks for a fun touch. Coffee or milk goes well with the sweet taste. For a festive presentation, serve each slice on a colorful plate. You can drizzle caramel or chocolate on the plate for a fancy look. Adding a sprinkle of cinnamon on top makes it even more special. These small touches make your dessert stand out! To keep your Cinnamon Toast Crunch Cheesecake fresh, store it in the fridge. First, cover the cheesecake tightly with plastic wrap or aluminum foil. This will prevent it from absorbing other smells in the fridge. If you want to keep it extra safe, use a cake keeper. If you need to freeze the cheesecake, it’s easy. Cut it into slices first. Wrap each slice in plastic wrap. Then, place them in a freezer bag. Squeeze out the air and seal the bag. This way, you can enjoy a piece later without losing flavor. When stored correctly, your cheesecake can last about 5 to 7 days in the fridge. It will taste best within the first few days. If you freeze it, it can last up to 2 to 3 months. Watch for signs of spoilage. If you see mold or an off smell, do not eat it. The texture may also change if it’s been frozen too long. Always trust your senses; when in doubt, throw it out. Enjoy every bite of this delightful cheesecake while it’s fresh! You can use any baking pan, like a 9-inch round cake pan or an 8x8 square pan. Just remember to line the pan with parchment paper for easy removal. If you use a different pan, check your cheesecake after 50 minutes. It may need more or less time to bake. Yes, you can use low-fat cream cheese. However, it may change the flavor and texture. The cheesecake might be a bit less rich and creamy. For a healthier option, you might try Greek yogurt or cottage cheese instead. These can add creaminess while cutting some fat. Making the cheesecake takes about 30 minutes to prep and around 50-60 minutes to bake. Chilling is key! Allow it to chill for at least 4 hours or overnight for the best flavor. This step enhances the creaminess and helps flavors meld together. Cinnamon Toast Crunch cheesecake combines fun flavors and simple steps. You learned about the required ingredients, baking tips, and flavor variations for your perfect treat. Remember to use room temperature items for the best texture. You can store any leftovers properly to enjoy later. This dessert is great to share with friends or family. Enjoy the sweet and crunchy taste every time you make it!

Cinnamon Toast Crunch Cheesecake

Indulge your sweet tooth with this delicious Cinnamon Delight Crunch Cheesecake! This recipe combines creamy cheesecake with the sweet crunch of Cinnamon Toast Crunch cereal for a dessert that will wow your guests. Easy to make and perfect for any occasion, it features a buttery crust and a silky filling topped with whipped cream. Click through to discover step-by-step instructions and make this delightful treat today!
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Ingredients
  

1 ½ cups Cinnamon Toast Crunch cereal, crushed

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

3 (8-ounce) packages cream cheese, softened to room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, at room temperature

1 teaspoon ground cinnamon

1 cup sour cream, at room temperature

Whipped cream, for topping

Extra crushed Cinnamon Toast Crunch, for garnish

Instructions
 

Preheat the Oven: Set your oven to 325°F (160°C) and allow it to fully preheat before baking the cheesecake.

    Prepare the Crust: In a medium bowl, combine the crushed Cinnamon Toast Crunch cereal with 1/3 cup of granulated sugar and melted butter. Stir until the mixture is evenly combined and crumbly.

      Form the Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create a solid crust. Bake in the preheated oven for 10 minutes. Once baked, remove from the oven and let it cool completely.

        Mix the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is smooth and creamy, free of lumps.

          Incorporate Sugar: Gradually add in 1 cup of granulated sugar, continuing to beat the mixture until it is perfectly blended and creamy.

            Add Flavorings: Mix in the vanilla extract, ground cinnamon, and sour cream until the mixture is fully combined and has a silky texture.

              Incorporate Eggs: Add the eggs to the cream cheese mixture one at a time. Beat gently after each addition, just until incorporated, being careful not to overmix.

                Combine Layers: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the countertop to release any air bubbles trapped in the filling.

                  Bake the Cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes. The center should be set but still have a slight jiggle. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

                    Chill the Cheesecake: After cooling, cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight, until it is fully set.

                      Serve: Just before serving, top the cheesecake with a generous dollop of whipped cream and sprinkle extra crushed Cinnamon Toast Crunch on top for added crunch and decoration.

                        Prep Time: 30 mins | Total Time: 6 hrs | Servings: 10

                          - Presentation Tips: For an extra special touch, serve slices of cheesecake on dessert plates, drizzled with caramel sauce or chocolate syrup. You can also garnish with a sprinkle of ground cinnamon for an appealing look. Enjoy this delightful treat!