Best 3 Frosted Toast Crunch Cheesecakes Recipes
Indulge in a nostalgic treat with our delightful Frosted Toast Crunch Cheesecake recipes! These delectable cheesecakes capture the beloved flavor of the classic cereal, bringing a unique twist to your dessert repertoire.
In this article, we present two tempting variations of Frosted Toast Crunch Cheesecake: a classic baked version and a no-bake version for those who prefer a quicker and simpler option. Both cheesecakes feature a creamy, luscious filling swirled with crunchy Frosted Toast Crunch pieces, ensuring a delightful textural contrast in every bite.
The baked cheesecake offers a traditional cheesecake experience with a graham cracker crust and a smooth, dense filling. The no-bake cheesecake, on the other hand, features an Oreo cookie crust and a lighter, fluffier filling, making it a perfect choice for those who prefer a less dense cheesecake.
Whether you're a fan of classic baked cheesecakes or prefer the convenience of no-bake desserts, these Frosted Toast Crunch Cheesecakes are sure to satisfy your sweet tooth and bring back fond memories of childhood breakfasts. Get ready to embark on a culinary journey that combines the best of nostalgia and dessert indulgence!
FRIED CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: cream cheese, vanilla extract, granulated sugar, heavy cream, cinnamon crunch cereal, all-purpose flour, large eggs, canola oil, powdered sugar
Provided by Betsy Carter
Categories Desserts
Yield 45 bites
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
- Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
- Freeze for 45 minutes.
- Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
- Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
- Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
- Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
- Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
- Drain the cheesecake balls on a wire rack or paper towels.
- Sprinkle powdered sugar over the cheesecake bites and serve warm.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 8 grams, Fat 24 grams, Fiber 0 grams, Protein 2 grams, Sugar 3 grams
CINNAMON TOAST CRUNCH CHEESECAKE
This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- 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.
CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES
Need a sweet treat for the family? Bake and decorate these fun and easy-to-make Cinnadust™ flavored cupcakes! This Cinnamon Toast Crunch™ cupcake recipe is filled with all the cinnamony goodness of your favorite breakfast cereal. Pipe creamy frosting over perfectly moist cupcakes made with Cinnamon Toast Crunch™ cake mix, and you've got a dessert that's sure to delight!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
- Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
- Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 105 mg, Sugar 23 g, TransFat 0 g
Tips:
- For the perfect cheesecake crust, use a combination of graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of your springform pan.
- To ensure a smooth and creamy cheesecake filling, make sure all of your ingredients are at room temperature before mixing. This will help them blend together smoothly.
- When baking the cheesecake, place a pan of water on the bottom rack of your oven. This will help create a moist environment that will prevent the cheesecake from cracking.
- To prevent over-baking, check the cheesecake regularly towards the end of the baking time. The cheesecake is done when it is set but still has a slight jiggle in the center.
- Let the cheesecake cool completely before refrigerating. This will help prevent it from cracking.
- For a fun and festive presentation, top the cheesecake with Frosted Toast Crunch cereal and a drizzle of caramel sauce.
Conclusion:
These Frosted Toast Crunch Cheesecake are the perfect treat for any occasion. They are easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give these cheesecakes a try.
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