Cinnamon Toast Crunch Cheesecake
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 594
- Total Fat
- 38
- Saturated Fat
- 21
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 7
- Cholesterol
- 97
- Sodium
- 401
- Total: 5 hr 25 min (includes chilling time)
- Active: 35 min
Ingredients
1 1/4 cups milk
8 cups Cinnamon Toast Crunch® cereal (about 14 ounces), plus more for serving
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3/4 cup packed dark brown sugar
One 1/4-ounce package unflavored powdered gelatin
1 tablespoon ground cinnamon
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/2 cup sour cream
1 tablespoon pure vanilla extract
Pinch fine salt
Juice of 1/2 lemon
Whipped cream, for serving
Directions
Special equipment:
a 9-inch springform pan- Preheat the oven to 350 degrees F.
- Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
- Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes.
- Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
- Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
- Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
- Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
- Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
- Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.