Rice Krispie Treat Cheesecake
This Rice Krispie Treat Cheesecake is a delicious fusion of the classic crispy treat and creamy cheesecake. With a crunchy Rice Krispie crust and a smooth cheesecake filling topped with whipped cream and extra Rice Krispies, it's a delightful dessert that will please both kids and adults alike.
Equipment
- 1 9-inch springform pan
- multiple mixing bowls
- 1 electric mixer
- 1 saucepan
- 1 rubber spatula
- 1 large spoon
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 3 cups Rice Krispies cereal For the crust
- 4 cups mini marshmallows For the crust
- 3 tablespoons unsalted butter For the crust
- 16 oz cream cheese Softened, for the filling
- 1 cup granulated sugar For the filling
- 1 teaspoon vanilla extract For the filling
- 2 large eggs For the filling
- 1 cup sour cream For the filling
- 1 cup heavy whipping cream For topping
- 2 tablespoons powdered sugar For topping
- 1 cup Rice Krispies cereal For garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan.
- In a large saucepan over low heat, melt the butter. Once melted, add the mini marshmallows and stir until completely melted and smooth. Remove from heat.
- Stir in the 3 cups of Rice Krispies cereal until well coated. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside to cool.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy.
- Add the granulated sugar and vanilla extract to the cream cheese, beating until smooth.
- Add the eggs one at a time, mixing well after each addition. Finally, add the sour cream and mix until combined.
- Pour the cheesecake filling over the cooled Rice Krispie crust and smooth the top.
- Bake in the preheated oven for 10 minutes. Turn off the oven and leave the cheesecake inside for an additional 30 minutes. This helps prevent cracking.
- Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
- Before serving, whip the heavy cream with the powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish the top with the additional 1 cup of Rice Krispies cereal for added crunch.
- Slice and serve chilled.
Notes
Make sure to adjust the sweetness according to your taste. You can add more or less sugar if preferred. Storing: Keep the leftover cheesecake in the fridge for up to 3 days. For an extra flavor, consider adding chocolate chips or drizzling chocolate sauce over the top before serving.