Cinnamon Toast Crunch Cheesecake Bowls
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Cinnamon Toast Crunch Cheesecake Bowls
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Canned cinnamon rolls are used to form edible bowls for this easy Cinnamon Toast Crunch cheesecake. It's creamy, delicious and fun to eat.
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Ingredients
- 2 cans Pillsbury Cinnamon Rolls 8 count each
- 8 oz cream cheese softened
- 7 oz sweetened condensed milk
- 1 cup Cool Whip
- 1 teaspoon vanilla extract
- ¼ cup apple pie filling canned
- 1 packet instant vanilla pudding
- 1 tablespoon brown sugar
- 1 tablespoon butter melted
- 1 teaspoon cinnamon
- 1 teaspoon cane sugar
- ¼ cup Cinnamon Toast Crunch
Instructions
- 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!
Notes
- Expert Tips:
- Storage:
- Once the cinnamon roll bowls are filled with the cheesecake filling, store in the refrigerator until ready to serve. They will last up to 3 days in the refrigerator.
- You can also store them in the freezer for up to 1 month as long as you use an airtight container. If you freeze, thaw them out overnight under refrigeration or on the countertop for 1 hour.
- Don't forget to spray the bottom side of the muffin tin otherwise, the cinnamon rolls may stick.
- Only wrap every other muffin hole so you have plenty of room to work and to allow them to puff up when the cook.
- Refrigerate the filing for four hours after making so the cheesecake filling has time to set fully.
- Allow the cinnamon roll bowls to cool fully before filling with the cheesecake mixture.
Nutrition Information
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Calories
529kcal
(26%)
Carbohydrates
67g
(22%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
796mg
(33%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
469IU
(9%)
Vitamin C
1mg
(1%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 796mg | 33% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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