Instant Pot Cinnamon Toast Crunch Cheesecake

This Instant Pot Cinnamon Toast Crunch Cheesecake is a creamy cheesecake packed with cinnamon toast crunch cereal flavor all baked on a cinnamon toast crunch buttery crust! Your family will be asking you to make it again and again!

INGREDIENTS

Crust:

• 1 1/4 cups Cinnamon Toast Crunch cereal crumbs
• 3 tablespoons butter, melted

Cheesecake:

• 24 oz. cream cheese, room temperature
• ½ cup granulated sugar
• 3 tablespoons flour
• 1 teaspoon vanilla extract
• ½ cup heavy whipping cream
• 1/2 cup cinnamon toast crunch cereal
• 2 large eggs

HOW TO MAKE AN INSTANT POT CINNAMON TOAST CRUNCH CHEESECAKE

Step 1: Prepare a 7.5-inch springform pan by spraying generously with nonstick spray and add a round of parchment paper in the bottom.

IMPORTANT NOTE! I use a TALL 7.5-inch springform pan for all of my recipes (I love me a thick cheesecake). If you are using a different size pan, you may have left over batter. You can use the extra to make mini cheesecakes or just toss it!

Step 2: Add cinnamon toast crunch cereal into a food processor and pulse until you get about 1 1/4 cups of fine crumbs. Add in the butter and pulse until combined. Add the crumbs into the bottom of a prepared springform pan and press with a spoon or your hand to form the crust. Bake at 350 for 10 minutes. You can also freeze the crust as well if you want to do 100% no oven.

Step 3: In a small bowl, add the heavy whipping cream and about 1/2 cup cinnamon toast crunch cereal and mix. Allow to sit to the side.

Step 4: In the bowl of a stand mixer equipped with a paddle attachment cream the cream cheese on high speed, scraping the sides and bottom of the bowl often, for 3-5 minutes until COMPLETELY smooth and creamy.

Step 5: With the mixer on low speed, slowly add in the granulated sugar and flour and mix until completely combined.

Step 6: Slowly pour in the heavy whipping cream and vanilla extract and mix on low until combined. Then slowly increase speed to high for 1-2 minutes. Whipping that heavy cream will make your cheesecake nice and fluffy. Scrape the sides and bottom of the bowl and make sure all ingredients are combined and smooth before adding in the eggs.

Step 7: Add in the eggs one at a time and allow to mostly combine before adding the each.

Step 8: Pour half of the batter over the baked crust and smooth. Add about 1/4-1/2 cup crushed cinnamon toast crunch cereal over top of the cheesecake. Spoon the remaining batter over the cereal layer smooth.

Step 9: Cover the ENTIRE springform pan, top and bottom, with aluminum foil and seal around the top of the springform as well as you can.

Step 10: Add 1 cup of water and a trivet into your pressure cooker and add the foil wrapped cheesecake on top of the trivet. Set your pot to high pressure for 50 minutes and allow to naturally release.

Step 11: Once you can open the pot, remove the cheesecake and take off the aluminum foil. Allow the cheesecake to cool to room temperature and then place in the refrigerator overnight.

Step 12: Once the cheesecake is set, top with whipped cream and additional crushed cereal pieces and serve! Keep remaining cheesecake stored in an airtight container in the refrigerator for up to three days.

TIPS AND FAQ’S

• Make sure your cream cheese is room temperature BEFORE you begin and cream it for at least 3 minutes. All the other ingredients I find doesn’t matter that much. I take them straight from the fridge.
• Scrape the sides and bottom of the bowl often. Make sure all of your ingredients are incorporated and smooth BEFORE you add the eggs.
• Make sure you refrigerate your cheesecake overnight to allow it to fully set. It WILL look undercooked when you take it out of the pot, it will set up and be perfect the next day.
• DO YOU COVER THE TOP OR THE ENTIRE SPRINGFROM IN FOIL? I cover the entire springform using one long piece of foil. Make sure you seal around the top of the springform as well as you can.
• CAN I USE A 6-INCH/DIFFERENT SIZE PAN? You CAN use a 6-inch, however, I recommend you add about 5 minutes cook time for the Instant Pot version. If you use a larger pan like an 8 inch, reduce time, etc. If you are baking, follow the directions above and keep a close eye on the cheesecake around the 30/45 minute mark. I bake at 350 degrees F. for 15 minutes, then reduce heat to 200 degrees for about 40-45 minutes

IF YOU LOVED THIS INSTANT POT CINNAMON TOAST CRUNCH CHEESECAKE RECIPE AS MUCH AS I DO, MAKE SURE YOU SHARE IT WITH YOUR FRIENDS ON FACEBOOK AND PINTEREST SO THEY CAN MAKE IT TOO!

MORE RECIPES YOU WILL LOVE!

• Instant Pot Oreo Cheesecake

• Instant Pot Strawberry Crunch Cheesecake

• Instant Pot Chocolate Crunch Cheesecake

• Instant Pot Twix Cheesecake

RECIPE

Instant Pot Cinnamon Toast Crunch Cheesecake

Course Breakfast

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 7 hours hrs 10 minutes mins

Servings 8 Servings

This Instant Pot Cinnamon Toast Crunch Cheesecake is a creamy cheesecake packed with cinnamon toast crunch cereal flavor all baked on a cinnamon toast crunch buttery crust! 

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Ingredients

  

Crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons butter melted

Cheesecake filling:

• 24 oz. cream cheese room temperature
• ½ cup granulated sugar
• 3 tablespoons flour
• 1 teaspoon vanilla extract
• 1/4 cup cinnamon toast crunch cereal
• ¼ cup heavy whipping cream
• 2 large eggs
• whipped cream and cinnamon toast crunch cereal for topping optional

Instructions

Crust

• Preheat your oven to 350 degrees/F. or skip this step if you want a bake free method.
• Add cinnamon toast crunch cereal to a food processor until you get about 1 1/4 cups of crumbs. Add in melted butter and pulse until combined.
• Pour into the bottom of a greased 7.5″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
• Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
• Freeze the crust until ready to use if you are using the bake free option.

Filling

• Add the heavy whipping cream and 1/4 cup cinnamon toast crunch cereal in a small bowl and mix together unit there cereal is coated. Set aside.
• In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
• Slowly pour in the sugar and flour and mix until just combined.
• Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
• Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
• Add the eggs one at a time and mix just until the yolk disappears into the batter.
• Pour half the cheesecake batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
• Crumble the remaining cereal over top of the cheesecake layer.
• Spoon the remaining cheesecake mixture over the top of the cereal and smooth.
• Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet.
• Place the cheesecake on top of the trivet and set your pot to high pressure for 50 minutes and allow to naturally release.
• Once you can open the pot, remove the cheesecake and remove the aluminum foil. Allow to cool to room temperature on a wire rack.
• Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
• Once the cheesecake is set, top with whipped cream and additional crumbled cereal.
• Serve immediately or refrigerate until ready to serve.
• Place any leftovers in an airtight container in the refrigerator for up to three days.

Notes

Please note that if you use a different size springform pan than listed above that the amount of batter needed and the cook time will be different! If you use a larger around pan, reduce the cook time. If you use a smaller pan you will have left over batter. 

 

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