Why You’ll Love This Recipe

Cinnamon Toast Crunch Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the nostalgic crunch and cinnamon-sugar flavor of the beloved cereal. With a crust made from crushed cereal and a luscious filling topped with cinnamon cereal crumbles, this cheesecake is a showstopper that’s perfect for birthdays, holidays, or any time you crave a sweet and spicy treat.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Cinnamon Toast Crunch cereal
unsalted butter
cream cheese
granulated sugar
eggs
sour cream
vanilla extract
ground cinnamon
all-purpose flour
heavy cream
powdered sugar

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Crush Cinnamon Toast Crunch cereal in a food processor until finely ground. Mix with melted butter and press into the bottom of the pan to form the crust.

Bake the crust for 10 minutes, then let it cool while preparing the filling.

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, flour, and ground cinnamon until fully combined.

Pour the filling over the cooled crust and smooth the top.

Bake for 50-60 minutes, or until the center is just set and slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight.

Before serving, whip heavy cream with powdered sugar to make a fluffy topping. Spread over the cheesecake and sprinkle with crushed Cinnamon Toast Crunch for garnish.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 25 minutes
Baking time: 50-60 minutes
Cooling and chilling time: 5 hours minimum
Total time: 6 hours (including chill)

Variations

Use a mix of Cinnamon Toast Crunch and graham crackers for the crust.
Add a caramel drizzle over the whipped topping for extra indulgence.
Incorporate a swirl of cinnamon-sugar filling into the batter for more spice.
Top with mini cinnamon rolls for a brunch-inspired twist.

storage/reheating

Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
To freeze, wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Do not microwave to reheat; serve chilled or bring to room temperature.

FAQs

Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for best texture, but low-fat can be used with slightly different results.

Do I need a water bath?
While not required, a water bath helps prevent cracks and ensures even baking.

Can I make this cheesecake ahead?
Yes, it’s even better made a day in advance to allow flavors to meld.

Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. Let it cool gradually and avoid opening the oven door while baking.

Can I skip the whipped topping?
Absolutely, but it adds a lovely texture contrast and helps hold the cereal garnish.

What’s the best way to crush the cereal?
A food processor works best, but a zip-top bag and rolling pin will do the trick.

Can I use a different cereal?
Yes, but the cinnamon flavor of Cinnamon Toast Crunch is key to the signature taste.

Conclusion

Cinnamon Toast Crunch Cheesecake is a creative and indulgent dessert that brings childhood flavors into a grown-up treat. With its crunchy base, creamy filling, and cinnamon-spiced flair, this cheesecake is bound to impress both cereal lovers and dessert connoisseurs alike. It’s a sweet, spiced, and unforgettable experience in every bite.