Dulce de Leche Cheesecake with Cinnamon Toast Crunch Crust

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…
  1. Preheat the oven to 180ºC.
  2. Place Cinnamon Toast Crunch and cinnamon powder in a food processor, and pulse until you achieve a fine, powdery texture.
  3. 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.
  4. 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.
  5. Bake the crust inside the oven for 12 minutes. Remove from the oven and let it cool into the wire rack.
  6. Make the cheesecake…
  7. Using a stand mixer fitted with a paddle attachment, cream the cream cheese and sugar for 2 minutes or until smooth. Scrape.
  8. Add the eggs one at a time and cream for 3 minutes more. Scrape.
  9. Add the Dulce de Leche, Vanilla Extract, and Salt into them mixture and mix until smooth.
  10. Pour into the baked cheesecake crust.
  11. 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.
  12. Let it cool to room temperature and set inside the refrigerator for 2 hours.
  13. Make the Dulce de Leche glaze…
  14. In a small saucepan, heat the Dulce de Leche and heavy cream together until emulsified and has a syrup-y consistency.
  15. Finishing…
  16. Release the cheesecake from the mold.
  17. Pour the glaze on top of the cheesecake.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s