Introduction:
Dive into the delightful world of Cinnamon Toast Crunch Cheesecake Pops! These treats blend the nostalgic, sugary crunch of Cinnamon Toast Crunch cereal with the smooth, creamy luxury of cheesecake, crafted into a fun, poppable form. Ideal for gatherings, celebrations, or a creative kitchen project with kids, these cheesecake pops offer a whimsical twist on dessert that’s both satisfying and unique.
Why You’ll Love This Recipe:
- Distinctive and Delicious: The beloved flavor of Cinnamon Toast Crunch gives these cheesecake pops an irresistible edge over traditional desserts.
- Engaging and Enjoyable: From crushing cereal to mixing and freezing, the process is interactive and fun for bakers of all ages.
- Perfectly Portioned: Each pop is a self-contained treat on a stick, making them super convenient for serving at events or for a quick snack.
Ingredients:
- 2 cups of Cinnamon Toast Crunch cereal, finely ground
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 16 oz of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 2 large eggs
- 1/2 cup of sour cream
- Popsicle sticks
Detailed Instructions:
- Prepare the Crust: Start by grinding the Cinnamon Toast Crunch cereal in a food processor until it’s finely ground. In a mixing bowl, stir together the ground cereal, graham cracker crumbs, and melted butter until the mixture is uniformly moistened. Firmly press this mixture into the bottom of a parchment-lined 9×13-inch baking pan. Refrigerate this crust base while you prepare the cheesecake filling.
- Make the Filling: Using a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth and creamy. Add in the vanilla extract. Incorporate the eggs one at a time, ensuring each one is fully blended into the mixture before adding the next. Stir in the sour cream until the filling is thoroughly combined and smooth.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust, smoothing the top to ensure an even layer. Bake in a preheated oven at 325°F (163°C) for about 35-40 minutes. The cheesecake should be set in the center and lightly golden around the edges. Remove from the oven and allow it to cool completely at room temperature.
- Create the Pops: After the cheesecake has cooled, cut it into small squares suitable for pops. Insert a popsicle stick into each square, then place them on a baking sheet lined with parchment paper.
- Freeze: Transfer the sheet with the cheesecake pops into the freezer and freeze for at least 2 hours, or until the pops are firm and fully set.
Storage Options:
- Refrigerator: If not serving immediately, store any remaining unfrozen cheesecake pops in a covered container in the refrigerator. They will keep for up to 5 days.
- Freezer: For longer storage, place the frozen cheesecake pops in an airtight container in the freezer. They can be stored for up to one month. For optimal freshness, wrap each pop individually in plastic wrap.
Crafting these Cinnamon Toast Crunch Cheesecake Pops is a delightful way to merge the worlds of cereal and cheesecake into one spectacular treat. Whether you’re making them for a party or as a special treat for the family, these pops are sure to bring a smile to everyone’s face. Enjoy the creamy texture, the crunchy crust, and the overall joy that comes with each bite of these fun-filled pops.