Ingredients

The following ingredients have 4 Servings
  • 3 cups Cinnamon Toast Crunch™ cereal
  • 1/4 cup butter, melted
  • 16 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 3 large eggs, room temperature
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped cream, as desired

Instruction

  • Preheat oven to 325°F. Add the cereal to a blender or food processor and pulse until you have fine crumbs. Alternately, place the cereal in a plastic bag, seal, and beat with a rolling pin to crush the cereal.
  • Add the cereal to a medium bowl and pour the melted butter over it. Stir to combine.
  • Line 2 12-count muffin tins with 16 paper or foil liners. Scoop one spoonful of the crust into each liner and press down with your fingers to form the crust.
  • Add the cream cheese to a large mixing bowl and beat until creamy and smooth. Add the remaining ingredients, except for the whipped cream, to the mixer and beat on medium speed until just combined. Pour the batter into the prepared muffin tins to just under the top of the liners.
  • Bake for 20-25 minutes or until just barely jiggly in the center. Cool completely before serving. Top with whipped cream and garnish with a piece of Cinnamon Toast Crunch™.