Cinnamon Cereal Cheesecake
A cinnamon cereal crust holds a silky cream cheese filling that is baked low, chilled, and topped with caramel and crunch.
Equipment
- 9-inch springform pan
- Hand mixer
- Aluminum foil
- thin knife
Ingredients
Main Ingredients
- 2 cup cinnamon sugar cereal squares crushed, for the crust
- ¼ cup sugar for the crust
- ½ cup unsalted butter melted
- 24 oz cream cheese softened, three 8 oz packages
- 1 cup sugar for the filling
- 1 tsp vanilla extract
- 3 large eggs added one at a time
- ¼ cup sour cream
- ¼ cup heavy cream
- ½ cup cinnamon sugar cereal squares folded into the filling
- ½ cup cinnamon sugar cereal squares crushed, for topping
- ¼ cup caramel sauce for drizzling
- ¼ cup cinnamon sugar optional
Instructions
Cooking
- Crust. Mix crushed cereal, sugar, and butter, press into a 9 inch springform pan, and bake at 325 degrees F for 8 to 10 minutes.
- Beat. Beat the cream cheese and sugar smooth, then add vanilla, sour cream, and heavy cream.
- Eggs. Add 3 eggs one at a time, then fold in the cereal.
- Bake. Pour over the crust and bake 50 to 60 minutes until the center is 160 degrees F.
- Cool. Rest in the oven with the door ajar for 1 hour, then cool and chill 4 hours.
- Top. Add crushed cereal and caramel before slicing into 12 pieces.
Notes
Substitutions: Use dulce de leche in place of caramel sauce.
Tips: Use room temperature dairy and cool the cake slowly to prevent cracks.
Storage: Refrigerate up to 5 days or freeze up to 2 months. Nutrition does not include the optional cinnamon sugar.