March 2, 2017

Cinnamon Toast Crunch Cheesecake

Who says you can't have cereal for dessert?
We've turned our love affair with 
Cinnamon Toast Crunch into a delicious
after-dinner treat by using it as a crust
for on of our favorite desserts, cheesecake!
 It's kind of like milk and cereal, but better!

You will need:

  1. 11 tablespoons (1 3/8 sticks) unsalted butter, melted.
  2.  4  cups of Cinnamon Toast Crunch Cereal
  3. 2 tablespoons sugar.
  4. 2 8-ounce packages cream cheese, room temperature.
  5. 1 14-ounce can (1 1/4 cups) sweetened condensed milk.
  6. 1/4 cup fresh lemon juice.
  7. 1 teaspoon vanilla extract.

For the Crust:

1. Take your Cinnamon Toast Crunch and place 
it gradually into a food processor.
2. Blend it until it's fine
3. Take your butter and melt it in the microwave
4. Combine your butter and Cinnamon Toast Crunch
in a bowl 
5. Take a heaping spoonful of the mixture and press in 
down into your cupcake lined muffin pan
6. Once they are all filled, place in freezer for 
about 1-2 hours

For the filling:

1. Using an electric mixer set at medium-high speed beat the cream
 cheese in a large bowl until fluffy and smooth.
2. Then, gradually beat in the condensed milk, 
scraping the sides of the bowl, as necessary.
3. Beat in the lemon juice and vanilla.
4. Spoon the filling into your cupcake liners when crust is ready
 smooth the top with a rubber spatula.
 5.  Cover , and refrigerate until firm, 2 1/2 to 3 hours.

Remove from refrigerator and

fox + gypsy

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