Cinnamon Toast Crunch Cheesecake
This cheesecake combines the flavors of cinnamon toast crunch cereal and cream cheese for a delicious dessert.
Equipment
- Springform pan
- Mixing bowl
Ingredients
For the Crust
- 2 cups graham cracker crumbs fine ground
- 2 cups cinnamon toast crunch cereal crumbs fine ground
- 4 tablespoons unsalted butter melted
For the Cheesecake
- ½ cup heavy cream
- 1 cup cinnamon toast crunch cereal
- 32 ounces full-fat cream cheese softened to room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 6 large eggs room temperature
For the White Chocolate Ganache
- 1 cup white chocolate chips Ghirardelli brand
- ¼ cup heavy cream
For Garnish
- 6 ounces whipped topping thawed
- 1 cup cinnamon toast crunch cereal lightly crushed into smaller pieces
- 4-5 cups boiling water for the water bath used when baking the cheesecake
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, cinnamon toast crunch cereal crumbs, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth. Add the heavy cream, vanilla extract, and eggs one at a time, mixing well after each addition.
- Fold in the cinnamon toast crunch cereal. Pour the mixture over the crust in the springform pan.
- Place the springform pan inside a larger pan and fill the outer pan with boiling water to create a water bath.
- Bake in the preheated oven for 60 minutes or until the center is set. Remove from the oven and let cool.
- For the ganache, heat the heavy cream and pour it over the white chocolate chips. Stir until smooth.
- Once the cheesecake is cooled, pour the ganache on top and spread evenly.
- Top with whipped topping and sprinkle with crushed cinnamon toast crunch cereal before serving.
Notes
Chill the cheesecake for at least 4 hours before serving for best results.