ADVERTISEMENT
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:
ADVERTISEMENT
