This post is a few weeks late, but here it is! My ADD brain eventually gets things finished (sometimes)…anyway, here it is!
Cinnamon Toast Crunch Cheesecake
So it’s finals week around here and while I don’t have any (heh heh), I decided to make a little study treat for C and my mom. C’s absolute favorite dessert is cheesecake and I’ve never been brave enough to actually attempt it. I have to admit, too, that it’s not really my favorite…I know, sacrilegious. So anyway, he mentioned a few days ago how amazing it would be to try to make a crust out of my favorite cereal, Cinnamon Toast Crunch, and I thought “holy crap, that sounds fantastic!” So I did it.
Here it is, the Cinnamon Toast Crunch Cheesecake recipe:
½ cup cinnamon graham cracker crumbs
½ cup Cinnamon Toast Crunch cereal pieces, ground up into crumbs
7 tablespoons butter
¼ cup brown sugar
In a medium size bowl, combine the graham cracker crumbs, Cinnamon Toast Crunch pieces, the brown sugar and butter. Mix well and place in the bottom and sides of a standard pie dish. Make sure to press against the sides and bottom of the pan. Line the top sides with layered cereal pieces. Place into preheated 350 degree oven and bake for 8 minutes. Let cool.
Filling and topping:
12 oz cream cheese, room temperature
2/3 cup sugar
1 tsp vanilla extract
6 oz sour cream
3 tablespoons sugar
1 tsp vanilla extract
Add cream cheese, sugar, eggs, and vanilla and blend until smooth (I used a blender because our hand mixer is broken; trust me, you do not want to try and blend this by hand…it will be disturbing looking and lumpy).
Fill the cinnamon crunch crust. I had a little extra cream cheese mix so I put it in a different pan and made a smaller version of the pie…it did not work out as well. Blend the topping (sour cream, sugar, and vanilla) and let sit until cheesecake is cooked.
Pop the cheesecake into the oven at 350 degrees for about 25 minutes. Let it cool off for five minutes then pour the topping on top and bake for another 3 to 5 minutes.
Remove and refrigerate and cool! It’s good to eat in about an hour or so but probably would have been fine after like ten minutes in the freezer haha.