I felt like doing something a little different. Your use to the normal graham cracker crust cheesecake. When you try this you will never go back. This is crazy delicious. I hope you enjoy this recipe as much as I did.
Ingredients:
1 ½ - 2 cups Cinnamon Toast Crunch Cereal or Traditional Honey Maid Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
1 teaspoon pure vanilla
4 eggs
Directions:
Let’s being with preheating your oven to 325 degrees F.
While you’re waiting for the oven to preheat start mixing your crust ingredients. First we need to crush the cinnamon toast crunch cereal. I like to put the cereal in a ziplock bag and pound it with my meat tenderizer. Once you have crumbled the cereal, in a bowl add 3 tablespoons of sugar, butter and mix together; press your crust mixture firmly onto bottom of baking pan. You are basically creating a mold for your cheesecake crust.
Use your hand mixer or kitchen aid mixer to beat the softened cream cheese. Add 1 cup sugar and vanilla to mixer until well blended. Add the eggs one at a time and mix on low speed. Pour over cereal crust.
Bake your cake for approximately 45 to 55 min. Note: The mixture may spill over when baking. It’s best to use some sort of liner or baking sheet under the pan. That way if it drips, it will not burn. Bake until center is almost set. Let cool. Loosen cake from rim of pan. Refrigerate 4 hours. Enjoy!
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