Description
Creamy cinnamon toast crunch cheesecake delivers a nostalgic dessert paradise that blends childhood memories with sophisticated baking. Sweet crunchy layers and rich cream cheese create an irresistible treat you’ll want to savor slowly and share with friends.
Ingredients
Scale
Cheesecake Ingredients:
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 1 cup sour cream
- 3 large eggs
Crust Ingredients:
- 2 ½ cups Cinnamon Toast Crunch cereal, crushed
- ½ cup unsalted butter, melted
Flavor and Sweetening Ingredients:
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup powdered sugar
Garnish Ingredients:
- 1 cup Cinnamon Toast Crunch cereal (whole pieces for garnish)
- Whipped cream (optional, for serving)
Instructions
- Craft a robust foundation for the dessert by pulverizing Cinnamon Toast Crunch into fine crumbs, then amalgamate with melted butter and sugar until the mixture mimics damp terrain.
- Gently press the cereal mixture into a springform pan’s base, creating a compact and uniform layer that will anchor the creamy filling.
- Toast the crust in a preheated oven until it develops a light golden hue and releases a toasty aroma, then allow it to cool completely.
- In a spacious mixing vessel, whip cream cheese until silky and luxurious, ensuring no lumps remain.
- Gradually incorporate granulated sugar, stirring until the mixture achieves a supremely smooth consistency.
- Fold in sour cream, vanilla extract, ground cinnamon, and a whisper of salt, blending with delicate strokes to maintain the filling’s airy texture.
- Introduce eggs one at a time, gently folding to integrate without deflating the mixture’s delicate structure.
- Cascade the velvety filling over the prepared crust, using a spatula to distribute evenly and eliminate potential air pockets.
- Slide the pan into the oven, allowing the cheesecake to bake until the perimeter sets yet the center retains a gentle wobble.
- After baking, create a controlled cooling environment by leaving the oven door slightly ajar, permitting the cheesecake to gradually descend to room temperature.
- Refrigerate the dessert for several hours, allowing flavors to meld and texture to become magnificently dense and creamy.
- Before serving, dust the surface with a delicate blend of powdered sugar and cinnamon, creating an enchanting snowy landscape.
- Embellish with whole Cinnamon Toast Crunch pieces and optional dollops of whipped cream for a dramatic flourish.
Notes
- Use cold ingredients like cream cheese and eggs at room temperature to ensure smooth, lump-free cheesecake filling.
- Crush Cinnamon Toast Crunch cereal finely for a more compact and stable crust that holds together perfectly.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a creamy texture.
- Avoid overmixing the cheesecake batter to prevent air bubbles and potential cracking during baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 404
- Sugar: 26 g
- Sodium: 329 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 96 mg