Description
A nostalgic twist on classic cheesecake: creamy, dreamy filling on a crunchy cinnamon cereal crust, topped with cereal garnish—perfect for any celebration or indulgent treat.
Ingredients
Crust
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6 cups (246 g) Cinnamon Toast Crunch cereal
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⅓ cup (67 g) granulated sugar
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1 tsp cinnamon
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Pinch of kosher salt
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8 Tbsp (112 g) unsalted butter, melted
Filling
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32 oz (4 × 8 oz) cream cheese, softened
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1 cup (200 g) granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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2 tsp ground cinnamon
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½ tsp kosher salt
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½ cup (120 g) heavy whipping cream
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Optional: ½ cup crushed cereal folded in for texture
Instructions
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Prep & Preheat: Preheat oven to 325 °F (163 °C). Grease and optionally line a 9″ springform pan.
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Make Crust: Crush cereal finely. In a bowl, combine with sugar, cinnamon, salt, and melted butter. Press into bottom (and optionally up sides) of pan. Bake 10 minutes; cool. reddit.com+2simpledesserts.com+2allrecipes.com+2
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Make Filling: Beat cream cheese until smooth. Add sugar, vanilla, cinnamon, and salt, mixing well. Add eggs one at a time. Blend in heavy cream, then fold in ½ cup crushed cereal if desired.
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Bake: Pour over crust. Optionally bake in water bath. Bake 50–70 minutes, until edges set and center slightly jiggly. Cool in oven with door ajar ~1 hr.
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Chill: Refrigerate at least 4 hrs or overnight.
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Prepare Topping: In a skillet, melt butter with sugar, milk powder, and salt. Add cereal, stirring to coat; let cool.
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Assemble: Top chilled cheesecake with cereal mixture just before serving.
Notes
Store in fridge up to 5 days; freeze up to 2–3 months.
No-crack tip: cool slowly in oven with door ajar
Use cereal milk idea (soak cereal in milk first) for deeper flavor—popularized by Milk Bar.
*Chill fully for clean slices
- Prep Time: 15–20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked cheesecake
- Cuisine: American