Description: Indulge in the delectable Cinnamon Crunch Cheesecake, a symphony of creamy, spiced cheesecake filling nestled on a buttery cinnamon graham cracker crust, topped with a crunchy, sweet cinnamon cereal crumble. This recipe offers a delightful blend of textures and flavors that will captivate your taste buds and leave you craving more.
Ingredients:
For the Crust: 2 cups cinnamon graham cracker crumbs 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling: 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 1/2 cup sour cream 1 tsp vanilla extract 3 large eggs 2 tsp ground cinnamon 1/2 tsp ground nutmeg
For the Cinnamon Crunch Topping: 1/2 cup packed brown sugar 1/4 cup granulated sugar 1/4 cup all-purpose flour 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 4 tbsp (1/2 stick) unsalted butter, melted 1/2 cup crushed cinnamon cereal (e.g., Cinnamon Toast Crunch)
Preparation:
Step 1: Prepare the Crust: Preheat your oven to 325°F (160°C). This lower temperature is crucial for even baking and prevents the cheesecake from cracking. Grease the bottom and sides of a 9-inch springform pan generously. For extra insurance against sticking, line the bottom with a circle of parchment paper. This makes removing the cheesecake after chilling much easier. In a medium bowl, combine the cinnamon graham cracker crumbs, granulated sugar, and melted butter. Use a fork or your fingers to mix until the mixture is evenly moistened and resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to help create a smooth, compact crust. Bake for 8–10 minutes, or until the crust is lightly golden and fragrant. This pre-baking step helps set the crust and prevents it from becoming soggy when the cheesecake filling is added. Let the crust cool completely before adding the filling.
Step 2: Make the Cheesecake Filling: In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the softened cream cheese and granulated sugar until smooth, creamy, and completely lump-free. This is a critical step. Ensure the cream cheese is at room temperature for at least an hour, or even longer, to achieve the proper consistency. Overbeating at this stage can incorporate too much air, leading to cracks in the cheesecake. Add the sour cream, vanilla extract, ground cinnamon, and ground nutmeg to the cream cheese mixture. Mix on low speed until just combined. The sour cream adds moisture and tang, balancing the sweetness of the cheesecake. Vanilla extract enhances the overall flavor profile, while cinnamon and nutmeg provide a warm, spiced note that complements the other ingredients perfectly. Add the eggs one at a time, mixing on low speed just until combined after each addition. It’s essential not to overmix the batter after adding the eggs, as this can toughen the cheesecake. Overmixing incorporates too much air, which can cause the cheesecake to puff up during baking and then collapse, leading to cracks. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Gently tap the springform pan on the counter a few times to release any trapped air bubbles.
Step 3: Prepare the Cinnamon Crunch Topping: In a small bowl, combine the brown sugar, granulated sugar, all-purpose flour, ground cinnamon, and ground nutmeg. The brown sugar adds a touch of molasses flavor and helps create a chewy, slightly caramelized topping. The flour helps bind the mixture together and prevents it from becoming too oily. Stir in the melted butter until the mixture forms a crumbly texture. Use a fork or your fingers to break up any large clumps. Gently fold in the crushed cinnamon cereal. Be careful not to crush the cereal too much during folding. The cereal adds a delightful crunch and an extra burst of cinnamon flavor to the topping.
Step 4: Bake the Cheesecake: Sprinkle the cinnamon crunch topping evenly over the cheesecake filling. Ensure the topping is distributed evenly to create a uniform layer of crunch and sweetness. Place the springform pan in a larger baking dish (such as a roasting pan) and pour hot water into the dish until it reaches halfway up the sides of the springform pan. This creates a water bath, which helps bake the cheesecake evenly and prevents it from cracking. The water bath provides gentle, consistent heat, keeping the cheesecake moist and tender. Bake for 55–65 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly. The jiggly center is a sign that the cheesecake is done but still slightly soft. It will firm up as it cools. Turn off the oven, crack the door open slightly (you can use a wooden spoon to prop it open), and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent the cheesecake from cracking due to rapid temperature changes.
Step 5: Chill the Cheesecake: After the cheesecake has cooled in the oven for an hour, carefully remove it from the water bath and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. Chilling the cheesecake allows it to fully set and develop its flavors.
Step 6: Serve and Enjoy: Carefully remove the sides of the springform pan. If the cheesecake is sticking to the pan, you can run a thin knife or spatula around the edges to loosen it. Slice the cheesecake and serve chilled. Top with whipped cream and extra crushed cinnamon cereal for an extra touch of sweetness and crunch.
Why you will love this recipe This Cinnamon Crunch Cheesecake is more than just a dessert; it’s an experience. The combination of the creamy cheesecake filling, the buttery cinnamon graham cracker crust, and the crunchy, sweet cinnamon cereal topping creates a symphony of textures and flavors that is simply irresistible. The recipe is surprisingly easy to follow, even for novice bakers, and the results are guaranteed to impress. The water bath method ensures a perfectly smooth and creamy cheesecake without any unsightly cracks.
Serving Suggestions: Serve the Cinnamon Crunch Cheesecake chilled for the best flavor and texture. Garnish each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Drizzle with caramel sauce or chocolate sauce for an extra layer of indulgence. Sprinkle with extra crushed cinnamon cereal for added crunch and visual appeal. Serve with a cup of hot coffee or tea to complement the richness of the cheesecake.
Tips: Ensure all ingredients, especially the cream cheese, are at room temperature before starting. This will help create a smooth and creamy cheesecake filling. Don’t overmix the batter after adding the eggs, as this can lead to a tough cheesecake. Use a water bath to bake the cheesecake. This helps prevent cracking and ensures even baking. Let the cheesecake cool in the oven with the door ajar to prevent cracking due to rapid temperature changes. Chill the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its flavors. To make the cinnamon crunch topping even more flavorful, consider adding a pinch of salt to balance the sweetness. For a gluten-free version, use gluten-free cinnamon graham crackers and all-purpose flour.
Prep Time: 30 minutes
Cook Time: 55-65 minutes
Total Time: Minimum 5 hours (including chilling time)
Nutritional Information: (Approximate values per serving, may vary depending on ingredients used and portion size) Calories: 450-550 Protein: 8-10g Sodium: 200-250mg
Conclusion The Cinnamon Crunch Cheesecake is a delightful dessert that combines classic cheesecake flavors with the nostalgic taste of cinnamon cereal. The creamy, spiced filling, the buttery crust, and the crunchy topping create a truly unforgettable treat that is perfect for any occasion. Whether you’re celebrating a special event or simply want to indulge in something sweet, this cheesecake is sure to be a hit.
5 Questions and Answers about this Recipe:
Q1: Can I make this cheesecake without a springform pan? A1: While a springform pan is ideal for easily removing the cheesecake, you can use a regular cake pan if you don’t have one. However, line the bottom and sides of the pan with parchment paper, leaving an overhang that you can use to lift the cheesecake out after it has chilled. Be very careful when removing it.
Q2: What can I do if my cheesecake cracks despite using a water bath? A2: Cracking can still occur even with a water bath if the oven temperature fluctuates too much or if the cheesecake is overbaked. Make sure your oven is calibrated correctly. Also, ensure that you are not opening the oven door frequently during baking. If a crack does appear, don’t worry! You can easily cover it with the cinnamon crunch topping.
Q3: Can I use a different type of cereal for the topping? A3: Absolutely! While Cinnamon Toast Crunch is a classic choice, you can experiment with other cinnamon-flavored cereals, such as Cinnamon Chex or even a combination of different cereals. Just make sure the cereal you choose has a good crunch and complements the cinnamon flavor.
Q4: How long can I store the Cinnamon Crunch Cheesecake? A4: Properly stored in the refrigerator, the Cinnamon Crunch Cheesecake will last for up to 5 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Q5: Can I freeze the Cinnamon Crunch Cheesecake? A5: Yes, you can freeze the Cinnamon Crunch Cheesecake. Wrap it tightly in plastic wrap and then in a layer of aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving. Note that the texture of the topping may change slightly after freezing, but the flavor will still be delicious.
