Sensational Cinnamon Toffee Crunch Cake Recipes
CINNAMON TOAST CRUNCH CHEESECAKE
This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
- Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes.
- Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
- Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
- Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
- Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
- Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
- Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.
CINNAMON TOAST TOFFEE CRUNCH
It's a new twist on a candy classic! Made with only five ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
- In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
- Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g
CINNAMON TOAST TOFFEE TOUCHDOWN CRUNCH
Fill a decorative tin with toffee crunch, separating layers with colored plastic wrap, colored tissue paper or waxed paper and bring to your game day event..
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
- In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
- Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g
SENSATIONAL CINNAMON TOFFEE CRUNCH CAKE
My daughter Brittney saw a new cake mix at the store the other day. It was a cinnamon swirl cake. She didnt buy it and the next time she went down to get it they had none. So she and I headed to the kitchen to try to replicate it. The cake turned out very moist and delicious and was a big hit at home and at the american legion that my dad is cammander at. (we made two and i sent one down to include as a dessert for their steak night) Cinnamon swirled into a cake with just a touch of apple flavor. Add a bit of toffee to the middle filling and you have a cake destined for greatness : )
Provided by Deneece Gursky @Smokeygirlxo
Categories Cakes
Number Of Ingredients 16
Steps:
- Grease and flour two 9 in round baking pans
- In large bowl put cake mix, eggs, butter and yogurt
- add water and vanilla and beat with mixer until blended
- In smaller bowl mix together brown sugar, and cinnamon. spoon this over the batter in the large bowl.
- Swirl the cinnamon and brown sugar mix thru the batter just a few times. (it will mix into batter more as you pour it into cake pans, you dont want to turn the batter into all cinnamon flavored)
- Pour batter into cake pans and place in preheated 350 degree oven. Bake about 25 to 30 minutes or until toothpick in center comes out clean
- Remove pans and allow to cool on counter for about 20 minutes (they should still be a bit warm)
- Slide a rubber spatula around sides of pans to help release cake from pan. Invert first cake onto cake plate so the flat side is up.
- cover the first cake top with whipped whipped cream frosting
- Now sprinkle the heath toffee bits over the frosting on first cake
- Invert second cake onto first one (second cake should be flat side down) gently press cakes together to "attach"
- Frost entire cake with whipped whipped cream frosting and decorate with remaining toffee bits. Heat hot caramel in microwave for about 20 sec or until you can spoon it up. Using a teaspoon drizzle caramel across cake.
- Slice it up and serve it up! Cinnamony toffee yumminess : )
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