Cinnamon Toast Crunch Cheesecake

Introduction

Imagine transforming a childhood favorite into a decadent dessert that captivates your palate and evokes a nostalgic trip down memory lane. That’s exactly what you get with the Cinnamon Toast Crunch Cheesecake, a recipe that marries the comfort of cereal with the sophistication of a classic cheesecake. As you prepare to indulge in this unique culinary creation, let’s explore the layers of flavors and textures that make this cheesecake a perfect treat for any occasion.

The base of our cheesecake begins with a crunchy crust made from Cinnamon Toast Crunch cereal, combined with butter and brown sugar to enhance its rich, cinnamon-infused flavor. This isn’t just any crust—it’s a sweet, aromatic foundation that sets the stage for the creamy filling. As you bite into the cheesecake, the familiar taste of your beloved cereal emerges, bringing with it a wave of warmth and comfort.

Above this delightful crust, a velvety blend of cream cheese, confectioners’ sugar, and a touch of sour cream awaits. Infused with homemade cereal milk and a hint of vanilla, the filling is both light and deeply satisfying. The intricate swirls of cinnamon-butter batter not only add an artistic touch but also incorporate an extra burst of spice that complements the subtle tanginess of the cream. This cheesecake is a testament to the magic that happens when simple ingredients are transformed with a bit of culinary creativity.

Recipe

Ingredients:

• 1 ¼ cups milk
• 8 cups Cinnamon Toast Crunch® cereal (about 14 ounces), plus more for garnish
• 12 tablespoons unsalted butter, melted, divided
• ¾ cup packed dark brown sugar, divided
• 1 packet unflavored powdered gelatin (1/4-ounce)
• 1 tablespoon ground cinnamon
• 24 ounces cream cheese, room temperature
• 1 ½ cups confectioners’ sugar
• ½ cup sour cream
• 1 tablespoon pure vanilla extract
• Pinch of fine salt
• Juice of ½ lemon
• Whipped cream, for serving

Instructions:

1. Prep the crust: Preheat your oven to 350°F. Soak 1 cup of the cereal in milk for 30 minutes, then strain and reserve the milk, discarding the soggy cereal. Crush the remaining cereal and mix with half of the melted butter and a portion of the brown sugar. Press this mixture into a 9-inch springform pan and bake until set.
2. Make the filling: Soften the gelatin in water. Mix the remaining butter with cinnamon and some brown sugar. In a separate bowl, beat the cream cheese with confectioners’ sugar, sour cream, vanilla, salt, and lemon juice until smooth. Incorporate the reserved cereal milk and melted gelatin. Create a marble effect by alternating between plain and cinnamon-butter flavored batter poured into the crust.
3. Chill and serve: Allow the cheesecake to set in the refrigerator for at least 4 hours. Unmold and garnish with whipped cream and extra cereal pieces for a delightful finish.

This Cinnamon Toast Crunch Cheesecake not only serves as a spectacular dessert but also sparks conversations and memories of simpler times. Perfect for gatherings, special occasions, or just a treat to brighten a weekday, this cheesecake promises to impress and satisfy with every creamy, crunchy bite.

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