Ingredients
– 2 cups of Cinnamon Toast Crunch cereal
– ½ cup unsalted butter, melted
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1 cup heavy cream
– 1 tsp ground cinnamon
– Extra Cinnamon Toast Crunch for topping
Equipment Needed
– 9-inch springform pan
– Food processor or blender
– Mixing bowls
– Hand mixer or stand mixer
– Rubber spatula
– Measuring cups and spoons
– Parchment paper
Step-by-Step Instructions
First, preheat your oven to 325°F (160°C) and prepare your springform pan by greasing it lightly or lining the bottom with parchment paper. In my experience, I find that this makes removal much easier later on. Now, grab your food processor and crush the Cinnamon Toast Crunch cereal until it resembles fine crumbs. Add the melted butter to the crumbs, mix until combined, and press this mixture firmly into the bottom of your springform pan to create a sturdy crust. I love using a measuring cup’s flat bottom to help pack it down tightly—a great tip I discovered! (See the next page below to continue steps…)