Cinnamon Toast Crunch Cheesecake 
A creamy, dreamy cheesecake loaded with cinnamon-sugar crunch in every bite!
Prep time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour 20 minutes + chilling
Yield: 8 servings
Ingredients:
2 cups Cinnamon Toast Crunch cereal (crushed)
1 ½ cups graham cracker crumbs
½ cup melted butter
3 (8 oz) blocks cream cheese (softened)
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 teaspoon cinnamon
½ cup heavy cream
Extra cereal for topping
Whipped cream (optional)
Instructions:
1. Preheat oven to 325°F (160°C).
2. Mix crushed cereal, graham cracker crumbs, and melted butter until combined. Press into the bottom of a springform pan to form the crust.
3. Bake crust for 10 minutes, then let it cool.
4. In a large bowl, beat cream cheese and sugar until smooth and creamy.
5. Add sour cream, vanilla, and cinnamon. Mix well.
6. Beat in eggs one at a time until just combined.
7. Stir in heavy cream for extra smooth texture.
8. Pour filling over the cooled crust.
9. Bake for 50–55 minutes until center is slightly jiggly.
10. Turn off oven and let cheesecake cool inside with door slightly open.
11. Chill in fridge for at least 4 hours or overnight.
12. Top with whipped cream and extra Cinnamon Toast Crunch before serving.
Pro Tip:
For extra crunch, lightly toast the cereal topping in the oven for 5 minutes before adding it on top—this keeps it crispy longer!
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