Cinnamon Toast Crunch Cheesecake

Name: Cinnamon Toast Crunch Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 6 h
Yield: 8-10 servings
Cuisine: American
Ingredients: 4 cups Cinnamon Toast Crunch cereal, divided (3 cups finely crushed for crust, 1 cup coarser crumbs for topping); 7 tablespoons unsalted butter, melted (100 g), plus more for the pan; 2 tablespoons packed light brown sugar; 1 1/4 teaspoons ground cinnamon, divided; 1/2 teaspoon kosher salt, divided; 24 ounces full-fat block cream cheese, room temperature; 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 3/4 cup sour cream, room temperature; 3 large eggs, room temperature; 1/2 cup heavy cream; 2 tablespoons powdered sugar

Baked cheesecake with a Cinnamon Toast Crunch butter crust, cinnamon-vanilla filling, whipped cream, and a crunchy cereal lid. Dense and creamy in the middle, toasted-cinnamon edges.

8 servings

By Brandon Carroll

Yield: 8-10 servings

Prep: 30 minutes

Cook: 45-55 minutes

Total: about 6 hours (includes chill)

Ingredients

4 cups Cinnamon Toast Crunch cereal, divided (3 cups finely crushed for crust, 1 cup coarser crumbs for topping)
7 tablespoons unsalted butter, melted (100 g), plus more for the pan
2 tablespoons packed light brown sugar
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon kosher salt, divided
24 ounces full-fat block cream cheese, room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
3/4 cup sour cream, room temperature
3 large eggs, room temperature
1/2 cup heavy cream
2 tablespoons powdered sugar

Instructions

Heat oven to 325 F. Soft-butter a 10-inch cast-iron skillet (or grease and line a 9-inch springform). Bring cream cheese, eggs, and sour cream to room temperature. Crush cereal into 3 cups fine crumbs for the crust and 1 cup coarser crumbs for the top. Boil a kettle for the water bath and set a roasting pan on the lower rack.
Mix 3 cups fine cereal crumbs with melted butter, brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt until the mixture holds when pinched. Press firmly into the bottom and about 1 inch up the sides of the skillet. Bake 8 minutes. Cool 10 minutes.
Beat cream cheese on medium until totally smooth, 2 to 3 minutes. Scrape the bowl. Beat in granulated sugar, 3/4 teaspoon cinnamon, remaining salt, and vanilla until combined. Do not whip air into it.
Beat in sour cream. Add eggs one at a time on low, mixing just until each disappears. Batter should look silky, not foamy.
Pour filling over the crust. Tap the skillet once on the counter to pop big bubbles. Set the skillet in the roasting pan and pour hot water into the pan to come 1/2 inch up the outside of the skillet without splashing the batter.
Bake 45 to 55 minutes, until the rim is set and the center still jiggles like gelatin in a 2-inch circle. A thermometer in the center should read about 150 to 155 F.
Turn oven off and crack the door. Leave the cheesecake inside 30 minutes. Move to a rack and cool to room temperature, about 1 hour. Cover and chill at least 4 hours, overnight better.
Before serving, whip heavy cream with powdered sugar to soft peaks. Spread or dollop on top and scatter the reserved coarse cereal over the cream so it stays crunchy. Slice with a hot wet knife.