Cinnamon Toast Crunch Cheesecake is a rich and creamy dessert that combines the nostalgic flavors of your favorite childhood cereal with a velvety cheesecake filling. A crunchy cinnamon-sugar crust, smooth cheesecake, and a sweet, spiced topping make this a must-try treat for any dessert lover.
Why You’ll Love This Recipe
- Combines the crunch of Cinnamon Toast Crunch with a smooth cheesecake texture
- Perfect for special occasions, holidays, or just because
- A fun twist on traditional cheesecake with warm cinnamon flavors
- Easy to make with simple ingredients
- Crowd-pleasing and great for kids and adults alike
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cinnamon Toast Crunch cereal
- Butter
- Cream cheese
- Granulated sugar
- Brown sugar
- Eggs
- Sour cream
- Heavy cream
- Vanilla extract
- Ground cinnamon
- Cornstarch
- Powdered sugar
- Whipped cream (optional, for topping)
- Additional Cinnamon Toast Crunch for garnish
Directions
- Prepare the Crust: Crush the Cinnamon Toast Crunch cereal into fine crumbs and mix with melted butter. Press firmly into a springform pan and bake for 8-10 minutes.
- Make the Cheesecake Filling: Beat the cream cheese, sugar, and brown sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, heavy cream, vanilla extract, cinnamon, and cornstarch.
- Bake the Cheesecake: Pour the filling over the crust and bake in a water bath at 325°F for about 60-70 minutes, or until the center is slightly jiggly.
- Cool & Chill: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Add Toppings: Sprinkle with additional crushed Cinnamon Toast Crunch and whipped cream before serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Chill Time: 4+ hours
- Total Time: 5 hours 30 minutes
Variations
- Chocolate Cinnamon Cheesecake: Add melted chocolate to the cheesecake batter for a rich twist.
- Caramel Drizzle: Drizzle caramel sauce over the top before serving for extra sweetness.
- Mini Cheesecakes: Use a muffin tin to create bite-sized cheesecake servings.
- Gluten-Free Option: Use gluten-free cinnamon cereal for the crust.
Storage/Reheating
- Refrigerator: Store the cheesecake in an airtight container for up to 5 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
- Reheating: Cheesecake is best served chilled, but you can let it sit at room temperature for 10 minutes before eating for a softer texture.
FAQs
How do I prevent my cheesecake from cracking?
Bake the cheesecake in a water bath and avoid overmixing the batter to prevent cracks.
Can I make this cheesecake ahead of time?
Yes, you can prepare it a day in advance and refrigerate overnight for the best flavor and texture.
Do I have to use a water bath?
A water bath helps prevent cracks and ensures even baking, but you can bake without it by placing a pan of water on the oven’s lower rack.
Can I use a different cereal for the crust?
Yes, graham crackers or another cinnamon-flavored cereal will work as well.
How do I know when my cheesecake is done?
The center should have a slight jiggle when you gently shake the pan. It will firm up as it cools.
Can I make this into a no-bake cheesecake?
Yes, omit the eggs and bake time, and refrigerate the cheesecake for at least 6 hours or until firm.
What toppings go well with this cheesecake?
Whipped cream, caramel sauce, crushed cereal, or even a dusting of cinnamon sugar are great choices.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but you can use low-fat if needed.
How can I make this cheesecake firmer?
Chill it longer, or add an extra tablespoon of cornstarch to the batter.
What’s the best way to cut clean cheesecake slices?
Use a sharp knife dipped in warm water and wipe it clean between cuts for neat slices.
Conclusion
Cinnamon Toast Crunch Cheesecake is a deliciously creamy and cinnamon-infused dessert that’s perfect for any occasion. With its crunchy crust, smooth filling, and flavorful toppings, this cheesecake is sure to impress. Whether you’re making it for a party or just indulging in a sweet treat, this recipe is a winner. Enjoy your homemade Cinnamon Toast Crunch Cheesecake!
Print
Cinnamon Toast Crunch Cheesecake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Toast Crunch Cheesecake is the ultimate dessert for cereal lovers! A crunchy, buttery Cinnamon Toast Crunch crust is topped with a rich and creamy cinnamon-spiced cheesecake filling, then finished with a luscious cinnamon sugar topping. Perfect for parties, holidays, or just a fun treat!
Ingredients
For the Crust:
- 2 1/2 cups Cinnamon Toast Crunch cereal, crushed into fine crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 3 large eggs, room temperature
For the Topping:
- 1/2 cup Cinnamon Toast Crunch cereal, crushed (for garnish)
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
Instructions
Make the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix Cinnamon Toast Crunch crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool while preparing the filling.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla extract, and cinnamon, mixing until combined.
- Beat in the eggs, one at a time, until just incorporated. Do not overmix.
- Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake:
- Wrap the outside of the pan with foil and place it in a larger baking dish. Fill the dish with hot water (about 1 inch deep) to create a water bath.
- Bake for 50-55 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before adding the topping.
Make the Topping & Serve:
- Mix sugar, cinnamon, and melted butter in a small bowl. Sprinkle over the cheesecake.
- Garnish with crushed Cinnamon Toast Crunch cereal before serving.
- Slice and enjoy!
Notes
- For extra crunch, sprinkle whole cereal pieces on top just before serving.
- Make sure ingredients are at room temperature for the smoothest cheesecake.
- Store leftovers in the refrigerator for up to 5 days.
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