It’s perfect for a large number of visitors. It’s easy to make, it tastes really good, and it’s served using glasses that make it look like an expensive dessert. It’s good for formal dinners or for casual gatherings. Everyone will love it; both the kids and the adults.
Our friend Katrina over at In Katrina’s Kitchen has this to say about this recipe:
“This Fried Ice Cream Cheesecake isn’t fried at all but you will enjoy it every bit as much as your favorite Mexican restaurant dessert. Creamy cheesecake, cinnamon crunch cereal, and whipped cream make up the base- don’t forget the cherry on top!”
I definitely enjoyed it! It’s made of all the things that I love and I’m just happy with it. One spoonful and all I can think of is, “what have I done to deserve this goodness?” Give this one a try and let us know in the comments how it turned out for you!
2 cups cinnamon cereal (Cinnamon Toast Crunch)
2 Tablespoons Kerrygold butter, melted
8 oz Philadelphia cream cheese
3/4 cup Domino powdered sugar
1/2 teaspoon McCormick cinnamon
1 teaspoon McCormick vanilla
2/3 cup Borden heavy cream, cold
6 Maraschino cherries
Preheat oven to 350° F. Crush the cinnamon cereal and stir with butter. Spread cereal onto a baking sheet and bake for 6-8 minutes. Allow to cool.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the powdered sugar, cinnamon, and vanilla until fully incorporated. Add the cold whipping cream and whip until smooth and fluffy (1-2 minutes).
Assemble desserts by layering crushed cereal, cheesecake. Top with whipped cream and a cherry. Enjoy immediately or keep chilled for up to 1 hour.
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Quick Tip: If desired you can skip step 1 and just use the crushed cereal as is (with no butter).
Thanks again to In Katrina’s Kitchen for this amazing recipe.