1. Preheat Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Prepare the Crust:
- In a bowl, combine the crushed Cinnamon Toast Crunch cereal, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan to form the crust.
3. Bake the Crust:
- Bake the crust in the preheated oven for 8-10 minutes or until it sets. Remove from the oven and let it cool while preparing the filling.
4. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, and continue to beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Fold in the sour cream and crushed Cinnamon Toast Crunch cereal until evenly incorporated.
5. Pour into Crust:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
6. Bake the Cheesecake:
- Bake in the preheated oven for about 50-60 minutes or until the edges are set, and the center is slightly jiggly.
7. Cool and Refrigerate:
- Allow the cheesecake to cool in the oven with the door ajar for about 1 hour. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight.
8. Serve:
- Once fully chilled, remove the cheesecake from the springform pan. Optionally, top with whipped cream and additional crushed Cinnamon Toast Crunch cereal before serving.
This Cinnamon Toast Crunch cheesecake filling combines the sweet and cinnamon flavors of the cereal with the rich creaminess of a classic cheesecake. It’s sure to be a hit with anyone who loves the taste of Cinnamon Toast Crunch!