Cinnamon Toast Crunch Cheesecake Bowls Food

CINNAMON TOAST CRUNCH CHEESECAKE BOWLS

Steps:

• Preheat the oven to 375° F and get out and measure your ingredients.
• Remove cinnamon rolls from cans and separate.
• Unwrap each individual roll into strips.
• Turn the muffin tip upside down and lightly spray the bottom with non-stick cooking spray. Wrap cinnamon roll strips around the side of every other muffin hole.
• Then continue wrapping to cover it fully. Each muffin tin will use 2 strips of dough to cover.
• When you have them all wrapped, place onto the center rack of the oven and bake for 12 minutes.
• While they cook, make the filling. Add apple pie filling to a food processor.
• Purée until smooth.
• Add the puree to a small mixing bowl with vanilla pudding mix.
• Stir to combine.
• Place the cream cheese in a large mixing bowl.
• Add the sweetened condensed milk, cool whip, apple pie filling, vanilla extract, brown sugar, melted butter, cinnamon, and cane sugar.
• Thoroughly whisk until smooth, or use a stand or hand mixer.
• Remove from the oven and let cool for 5 minutes.
• Pop cinnamon roll bowls off of the tins and place onto a wooden cutting board to further cool.
• Pour cheesecake into the cinnamon roll bowls and refrigerate for at least 4 hours before serving.
• Place Cinnamon Toast Crunch cereal in a food processor and pulse until crumbs. Or add to a ziplock and crush. Sprinkle the crushed cereal over the top of the cheesecake.
• Serve them up!
• Eat and enjoy!
• Every single bite!

FRIED CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
• Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
• Freeze for 45 minutes.
• Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
• Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
• Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
• Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
• Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
• Drain the cheesecake balls on a wire rack or paper towels.
• Sprinkle powdered sugar over the cheesecake bites and serve warm.
• Enjoy!

CINNAMON TOAST CRUNCH™ SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
• In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.