Ingredients
For the crust:
1 ½ cups Cinnamon Toast Crunch cereal, crushed
¼ cup sugar
¼ cup melted butter
For the cheesecake filling:
3 packages (8 oz each) cream cheese, softened
1 cup sour cream
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup heavy cream
For the topping:
1 cup Cinnamon Toast Crunch cereal, crushed
½ cup heavy cream (optional, for drizzling)
Directions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the crust: In a bowl, combine the crushed Cinnamon Toast Crunch cereal, sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, vanilla extract, and cinnamon. Beat until fully combined.
Add the heavy cream and mix until smooth and well combined. Pour the cheesecake filling over the cooled crust.
Bake for 50–60 minutes, or until the center is set and slightly jiggles when moved. Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
Prepare the topping: Once the cheesecake is fully set, sprinkle the crushed Cinnamon Toast Crunch on top. If you want an extra creamy finish, drizzle the cheesecake with heavy cream.
Serve and enjoy the cinnamon-sweet indulgence!
Enjoy your Cinnamon Toast Crunch Cheesecake!
