So I got this idea from an interview of Ben Platt, lead actor from a Broadway musical titled Dear Evan Hansen, by Broadway.com. His favorite cereal is Cinnamon Toast Crunch, and he shared that he likes to ground it out and use this as a base for cheesecake. I love that idea so I decided to try it out for myself. And I have to say that as much as I love Cinnamon Toast Crunch for breakfast, I fell in love with it as a cheesecake base crust. So thank you, Ben Platt for the idea. 🙂
With that, I want my cheesecake itself to complement the intensely cinnamon crust. I pondered between Dulce de Leche and Salted Caramel. I want that gooey caramel flavor to pair with my cinnamon crust. In the end, Dulce de Leche won my heart. I love the flavor of it because it reminds me of a local Filipino treat called Pastillas de Leche, which I love to death.
So here is the recipe for this simple yet amazing dessert that I fell in love with instantly. You will need a 9-inch springform pan or a ring mold with the bottom covered with aluminum foil and set on top of a sheet pan.
Dulce de Leche Cheesecake with Cinnamon Toast Crunch Crust
- Cinnamon Toast Crunch Crust
- 152 g. Cinnamon Toast Crunch
- 70 g. Salted Butter, melted
- 5 g. Cinnamon powder Dulce de Leche Cheesecake
- 746 g. Cream Cheese
- 123 g. Granulated Sugar
- 3 Large Eggs
- 230 g. Dulce de Leche
- 15 g. Vanilla Extract
- pinch of Kosher Salt Dulce de Leche Glaze
- 160 g. Dulce de Leche
- 25 g. Heavy Cream
- Make the Crust…
- Preheat the oven to 180ºC.
- Place Cinnamon Toast Crunch and cinnamon powder in a food processor, and pulse until you achieve a fine, powdery texture.
- Transfer the Cinnamon Toast Crunch powder into a medium bowl and stream in the melted butter into the bowl and mix it with your hands until you can form the mixture into a ball.
- Using the palm of your hands or the bottom of a flat glass, press the crust into the pan you will use to bake your cheesecake.
- Bake the crust inside the oven for 12 minutes. Remove from the oven and let it cool into the wire rack. Make the cheesecake…
- Using a stand mixer fitted with a paddle attachment, cream the cream cheese and sugar for 2 minutes or until smooth. Scrape.
- Add the eggs one at a time and cream for 3 minutes more. Scrape.
- Add the Dulce de Leche, Vanilla Extract, and Salt into them mixture and mix until smooth.
- Pour into the baked cheesecake crust.
- Bake for 55 minutes. To test if done, jiggle the pan a little bit, the sides of the cheesecake should be firm but the center should slightly move a little bit.
- Let it cool to room temperature and set inside the refrigerator for 2 hours. Make the Dulce de Leche glaze…
- In a small saucepan, heat the Dulce de Leche and heavy cream together until emulsified and has a syrup-y consistency. Finishing…
- Release the cheesecake from the mold.
- Pour the glaze on top of the cheesecake.