@craveitandplateit: Cinnamon Toast Crunch Cheesecake Prep time: 25 minutes Bake time: 60–70 minutes Chill time: At least 6 hours Servings: 10–12 slices Ingredients For the crust * 2 cups Cinnamon Toast Crunch cereal, finely crushed * 5 tablespoons unsalted butter, melted * 2 tablespoons granulated sugar * ½ teaspoon ground cinnamon For the cheesecake filling * 24 oz cream cheese, softened * 1 cup granulated sugar * 3 large eggs, room temperature * 1 cup sour cream * 1 teaspoon vanilla extract * 2 tablespoons all-purpose flour * 1 teaspoon ground cinnamon * ½ cup Cinnamon Toast Crunch cereal, finely crushed For the cinnamon cereal topping * 1 cup Cinnamon Toast Crunch cereal * 2 tablespoons melted butter * 2 tablespoons brown sugar * ½ teaspoon ground cinnamon Optional cinnamon whipped cream * 1 cup heavy whipping cream, cold * 3 tablespoons powdered sugar * ½ teaspoon vanilla extract * ¼ teaspoon cinnamon Instructions 1. Prepare the crust * Preheat your oven to 325°F (163°C). * Lightly grease a 9-inch springform pan. * Crush the cereal into fine crumbs. * Mix the crumbs with melted butter, sugar, and cinnamon. * Press the mixture firmly into the bottom of the pan. * Bake for 8–10 minutes, then set aside to cool slightly. 2. Make the cheesecake filling * Beat the softened cream cheese and sugar until smooth and creamy. * Add the eggs one at a time, mixing on low speed after each addition. * Mix in the sour cream and vanilla. * Add the flour and cinnamon, mixing until just combined. * Fold in the crushed Cinnamon Toast Crunch cereal. * Pour the filling over the prepared crust and smooth the top. 3. Bake the cheesecake * Bake for 60–70 minutes, until the edges are set and the center still has a slight jiggle. * Turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour. * Remove and cool completely at room temperature. * Refrigerate for at least 6 hours, preferably overnight. 4. Prepare the crunchy topping * Mix the cereal with melted butter, brown sugar, and cinnamon. * Spread onto a baking sheet and bake at 325°F for about 8–10 minutes. * Let cool completely so the cereal becomes crunchy. * Sprinkle over the chilled cheesecake just before serving. 5. Make the optional whipped cream * Beat the heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form. * Pipe or spoon around the edges of the cheesecake. * Finish with extra cereal pieces and a light dusting of cinnamon sugar. Tips for the best cheesecake * Prevent cracks: Avoid overmixing the eggs and don't overbake the center. * Get a smooth filling: Make sure the cream cheese is fully softened before mixing. * Keep the topping crunchy: Add the cereal topping right before serving rather than before refrigeration. * For extra cinnamon flavor: Drizzle a little cinnamon-sugar glaze over each slice. Storage: Keep covered in the refrigerator for up to 4 days. For the best texture, store the crunchy topping separately until serving. Enjoy your creamy, cinnamon-sugar cheesecake! #sweettreats #dessert #recipes #foodtiktok #recipesoftiktok

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Thursday 29 October 2026 22:52:23 GMT