Toast-Yay French Toast Cheesecake

Friends, have you tried the new Toast Yay! Girl Scout cookies?? If not, stop whatever you are doing and go find a scout and pick up at least 2 boxes. These are one of my favorite cookies to date. They have a sweet hint of cinnamon mixed with buttery maple and a vanilla bottom. They are absolutely unique and delightful.

I was so inspired, I decided that they would make an excellent cheesecake crust, layered with rich creamy cinnamon flavored cheesecake. It is absolutely amazing!

I was so inspired, I decided that they would make an excellent cheesecake crust, layered with rich creamy cinnamon flavored cheesecake, and did they ever. It is absolutely amazing!

This cheesecake is almost fool proof. It is the base recipe I use for almost all cheesecakes, however, I slimmed this one down due to the base being quite rich. Typically this recipe is doubled. So, if you like a thicker cake just double the ingredients and it will be twice as high!

Preheat your oven to 350° F and make sure your rack is in the center.

To get started you are going to have to crush these cute little perfect toasts. I used my Kitchen Aid chopper which made it quick and easy. You don’t want to grind this into a fine powder, you need a combination of some chunkier pieces and fine dust. Once complete pour in 5 tbsp. unsalted melted butter.

I recommend using a 9″ springform pan. I like to remove my cheesecake after baking as shown here. The springform pan will help create this heightened crust around the edges. If you do not have a springform pan you can use a 9″ cake pan or a traditional pie dish, however you may need less crust. Prepare your pan by thoroughly spraying it with cooking spray. I use Pam Canola oil on this, not the baking Pam. There is no need to get any floured ingredients involved.

Once your pan is ready and your cookie dust and butter are combined pour them into the pan and using your hands press down until they are in a flat and even layer completely covering the bottom.

Bake the crust for 15 minutes until golden brown. Be careful – it will smell absolutely amazing and you will be jealous you crushed the box – which is why I suggest you buy 2.

Preheat the oven to 325° F leaving the rack in the center.

As the crust cools begin to beat your room temperature cream cheese, sugar, vanilla and ground cinnamon in the bowl of a stand mixer with a paddle attachment. Continue to scrape down bowl to make sure all ingredients are thoroughly mixed. Once smooth and creamy begin adding eggs one at a time, scraping the bowl in between additions.

Make sure the crust is cool and pour the cream cheese mixture over the crust. place in the oven for 45 minutes.

The trick to a crack free cheesecake

A cracked cheese cake can be frustrating. There is however, an easy trick that requires no additional effort! Every time I make a cheesecake i am diligent about the following:

1. Make sure the oven is preheated, typically the temperature for a cheesecake is lower than other baking temps.
2. Once you place it in the oven, turn on the light and DO NOT OPEN IT.
3. Allow the cheesecake to cook completely and then leave it in the oven for an additional 10-15 minutes. This will really depend on the type of cheese, the oven temp and the cook time. But, leaving it in the oven will allow it to cook a little longer.
4. After a short period of time crack the oven door for an additional 15 minutes. You are slowly cooling the cake.
5. Remove from the oven and allow to rest completely before refrigerating.