Place the Cinnamon Toast Crunch cereal in a food processor and pulse until finely ground.
In a bowl, combine the ground cereal, graham cracker crumbs, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a parchment paper-lined 9×13-inch baking pan to form the crust. Chill in the refrigerator while you prepare the filling.
In a large bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream until fully incorporated.
Pour the cheesecake filling over the chilled crust and spread evenly.
Bake at 325°F for 35-40 minutes, or until the center is set and the edges are lightly golden. Allow to cool completely.
Once cooled, cut the cheesecake into small squares and insert a popsicle stick into each piece.
Freeze the pops for at least 2 hours, or until firm.
Serve and enjoy your Cinnamon Toast Crunch Cheesecake Pops!
Variations & Tips
For an extra layer of flavor, try adding a swirl of caramel or chocolate to the cheesecake filling before baking. You can also dip the frozen pops into melted chocolate and sprinkle with additional crushed Cinnamon Toast Crunch cereal for a crunchy coating. If you’re short on time, use store-bought cheesecake filling as a quick alternative!
