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Yeah yeah yeah, we all know I have this weird thing for cereal. But humans. This is cereal cheesecake.
And a no bake one at that, because I’m the bomb robot dot com.
(Do you humans still use that phrase? I think I need to update my slang memory card.)
I put off making this cheesecake for like, two weeks. And that’s truly the mark of a lazy baker, isn’t it? Because this cheesecake is a no bake recipe. Instructions are basically: mix in bowl, refrigerate. While I’m at it, let’s upgrade to a better motivation computer chip, too.
I finally forced myself into the kitchen yesterday, partly out of guilt, and partly because I had sworn to not open the box of Apple Jacks until I made the crust, and that box of Apple Jacks was looking mighty tempting. What’s the lesson that I learned? That I ought to bribe myself more often. I’m going to buy a shiny brand new solid-state drive but not install it until I clean out my closet.
How did I get to closet cleaning? Let’s go back to this cheesecake.
The cheesecake itself is smooth and tangy – the bite from the sour cream is tamed with the sweetness of the crust and the cinnamon sugar. This recipe takes a fair amount of time to come together, but very little of that is really spent making it. After you’ve brought the butter and cream cheese to room temperature, thawed the Cool Whip, and then let the cheesecake set long enough, you’ve had a full day! But only 20 minutes of that is actually spent assembling the cheesecake, so I think this evens itself out to be a nice little dessert for after dinner.
Or just dinner itself. Or breakfast. It is cereal, after all.
for the crust
1-1/2 cups ground Apple Jacks (about 4-1/2 cups of whole Apple Jacks)
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1. Mix together ground Apple Jacks and sugar. Stir in butter until a dough forms. Press into the bottom and up the sides of a springform pan (no need to grease the pan). Refrigerate while you make the filling.
for the filling
8 oz cream cheese, softened
1/3 cup + 1 tbsp granulated sugar
1 cup sour cream
2 tsp vanilla extract
8 oz whipped topping, like Cool Whip, thawed
1 tsp ground cinnamon
1. In a large bowl, cream together the cream cheese and 1/3 cup of sugar. Stir in sour cream and vanilla extract. Fold in thawed whipped topping, then add 1/2 tsp of cinnamon. Pour mixture on top of crust and spread evenly using an offset spatula or the back of a spoon. In a small bowl, combine the remaining 1 tablespoon of sugar with 1/2 teaspoon of cinnamon and sprinkle evenly over the top of the cheesecake.
2. Refrigerate cheesecake for at least 4 hours before serving.