Chocolate Toast Crunch Cheesecake Bars #Choctoberfest

Chocolate Toast Crunch Cheesecake Bars

Did you know that Cinnamon Toast Crunch comes in a chocolate variety? I didn’t until a few months ago. Man, is that stuff addicting!

When I was brainstorming ideas for #Choctoberfest this year, I knew I wanted to make some kind of cheesecake bar. So I thought… how about using Chocolate Toast Crunch in place of other common cheesecake additives just Oreos?

The result? A nostalgic dessert that combines the super sweet cereal with the tangy taste of cream cheese.

If you haven’t yet, make sure to enter our 2019 #Choctoberfest giveaway! You could win a prize pack worth over $400 and fill with chocolate and baking/kitchen supplies!

Here’s the printable recipe, then scroll down to see more #Choctoberfest recipes being posted today!

cereal cheesecake bars

5 from 1 vote
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Chocolate Toast Crunch Cheesecake Bars

A sweet bar with the nostalgic tastes of cereal

Ingredients

For the Crust:

  • 2 cups Chocolate Cinnamon Toast Crunch cereal
  • 2 tablespoons powdered sugar
  • 5 tablespoons butter melted
  • 1/4 teaspoon salt

For the Filling:

  • 16 ounces cream cheese room temperature
  • 1/2 cup white sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cup Chocolate Toast Crunch cereal

Instructions

  1. For the crust, grind the cereal using a food processor and combine with other crust ingredients. Press into the bottom of a greased 8x8 pan and bake at 375 degrees Fahrenheit for 10 minutes.

  2. Decrease the oven temperature to 325 degrees Fahrenheit.

  3. Beat the cream cheese and sugar on high for 2-3 minutes until well combined.

  4. Add the sour cream, eggs, and vanilla and mix until well combined into a smooth filling.

  5. Put the cereal in a bag and use a rolling pin to crunch it slightly (reserve about 1/4 cup for the top of the bars). You don't want a fine powder, just broken pieces. Fold into the filling by hand.

  6. Pour the filling into the crush and sprinkle with the remaining cereal.

  7. Bake for 35 minutes until the filling is no longer jiggly and starting to brown. Allow to cool completely and chill before serving.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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