This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table.
| Level: | Easy |
| Total: | 5 hr 25 min |
| Active: | 35 min |
| Yield: | 10 to 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 594 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 7 g |
| Cholesterol | 97 mg |
| Sodium | 401 mg |
Reviews
Absolutely delicious, however I think 3/4 a cup of powered sugar (cut back on the amount of milk in this case) would make this sweet enough!
This recipe comes out as cheesecake too soft and the flavor is not that good i make it a totally different way i made this cheesecake before anyone else even decided to do it and mine still tastes better than this hands down i will put mine up against this and crush it
After reading the reviews I decided to add 3/4 of the mix to the cinnamon and added a little more gelatin. Consistency turned perfect. A little sweet for me, but good.
Because of the other reviews I did some adjustments on the recipe I added one more package of cream cheese and left out the lemon juice and it turned out perfect
Based on the other review I was apprehensive to try this but did regardless. Very disappointed with the end result. I also followed recipe exactly ~ didn’t set and bottom crust was very soggy. Only upside ~ flavor was good.
My Son Requested This for his birthday cake. The recipe looks rather involved, and I’ve never made a Cheesecake before. So, I gave it a try. It’s DELICIOUS!!! Worth all the work!
I did take advice from the other review and I split the cheesecake Mixture in half before adding the cinnamon mixture. We also let it set overnight.
Followed recipe to a tee and in the end it just didn’t set right. The cinnamon mixture did not solidify like the non-cinnamon mixture did. It just all fell apart when cut. My guess is you need to mix in more of the non-cinnamon mixture into the cinnamon mixture. Honestly 1/5 of the mixture isn’t enough, probably half of it at least should be mixed in. It tastes pretty good but again after letting it set for a full 24 hours it just didn’t turn out. The crust I will say is fantastic and I will use it for future pies. I’m giving this 4 stars because it is a good recipe just need to add more of the plain mixture to the cinnamon and it should be fine! Might make again to see if it works.