Ingredients
Scale
- 1 ½ cups Cinnamon Toast Crunch cereal
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- ¼ cup additional Cinnamon Toast Crunch cereal for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the melted butter and crushed Cinnamon Toast Crunch to form the crust.
- Press the crust mixture into the bottom of a springform pan and bake for 10 minutes.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add in the vanilla extract and eggs, mix until fully incorporated.
- Stir in the sour cream and heavy cream.
- Pour the cheesecake batter over the crust, smooth the top.
- Bake in the preheated oven for 50-60 minutes until set.
- Let the cheesecake cool at room temperature and then refrigerate for at least 4 hours.
- Before serving, top with additional Cinnamon Toast Crunch cereal.
Notes
- For a richer flavor, use full-fat cream cheese.
- Make sure to let the cheesecake cool completely before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg