Creamy Cinnamon Toast Crunch Delight Cheesecake

Ingredients:

For the Crust:

2 cups Cinnamon Toast Crunch cereal, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 teaspoon ground cinnamon
For the Topping:

1 cup Cinnamon Toast Crunch cereal, for garnish
Whipped cream, for serving (optional)

Directions:

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a bowl, combine the crushed Cinnamon Toast Crunch cereal, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
Add the vanilla extract, then mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the sour cream and ground cinnamon until everything is well combined.
Pour the cheesecake filling over the crust in the pan, spreading it evenly.
Bake for 55-60 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit for another 15 minutes inside the oven with the door slightly open.
Remove from the oven and cool completely. Refrigerate for at least 4 hours or overnight.
Before serving, garnish with a handful of Cinnamon Toast Crunch cereal and add whipped cream if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 425 kcal | Servings: 12 servings