Cinnamon Toast Crunch Cheesecake Recipe

This Cinnamon Toast Crunch Cheesecake is a dreamy dessert that combines the creamy richness of classic cheesecake with the sweet, cinnamon-sugar crunch of everyone’s favorite breakfast cereal. Featuring a buttery Cinnamon Toast Crunch crust, a velvety cinnamon-spiced cheesecake filling, and a crunchy cereal topping, this indulgent treat is perfect for birthdays, holiday gatherings, or whenever your sweet tooth needs something special.

Why You’ll Love This Recipe

• Crunchy, creamy combo – A rich cheesecake filling paired with a crunchy cereal crust and topping.
• Bursting with cinnamon flavor – Perfectly spiced with hints of cinnamon throughout the crust, filling, and topping.
• Impressive but easy – A show-stopping dessert that’s surprisingly simple to make.
• Customizable – Add caramel drizzle or whipped cream for extra indulgence.
• Perfect for any occasion – Great for parties, brunches, or family gatherings.

Ingredients

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

For the crust:

• 2 cups Cinnamon Toast Crunch cereal (crushed into fine crumbs)
• ½ cup unsalted butter (melted)
• 2 tablespoons granulated sugar

For the cheesecake filling:

• 24 oz (3 packages) cream cheese (softened)
• 1 cup granulated sugar
• ¾ cup sour cream (room temperature)
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

For the topping:

• 1 cup Cinnamon Toast Crunch cereal (crushed or whole for texture)
• ½ teaspoon ground cinnamon
• Optional: Whipped cream or caramel drizzle for serving

Directions

this recipe

1. Prepare the crust:

• Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
• In a medium bowl, mix crushed Cinnamon Toast Crunch cereal, melted butter, and sugar until combined.
• Press the mixture evenly into the bottom of the prepared pan.
• Bake for 10 minutes, then set aside to cool.

2. Make the cheesecake filling:

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add sugar, sour cream, vanilla extract, and ground cinnamon, mixing until fully combined.
• Add eggs one at a time, mixing on low speed until just combined (avoid over-mixing to prevent cracks).

3. Assemble and bake:

• Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
• Place the springform pan in a larger baking dish filled with 1 inch of water (water bath method helps prevent cracks).
• Bake for 50–60 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.

4. Cool and add topping:

• Remove from the oven and refrigerate for at least 4 hours or overnight.
• Before serving, sprinkle crushed Cinnamon Toast Crunch cereal over the top and a dusting of ground cinnamon.
• Add whipped cream or caramel drizzle if desired.

5. Serve:

• Release the cheesecake from the springform pan, slice, and enjoy chilled.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Cooling Time: 5 hours (including chilling)
• Total Time: 6 hours 20 minutes

Variations

• Caramel Swirl Cheesecake: Swirl caramel sauce into the filling before baking for extra richness.
• Chocolate Cinnamon Cheesecake: Add ½ cup mini chocolate chips to the filling for a chocolatey twist.
• Mini Cheesecakes: Use a muffin tin with liners and reduce baking time to 20–25 minutes.
• Gluten-Free Version: Use gluten-free cinnamon cereal for the crust.
• Spiced Fall Cheesecake: Add ½ teaspoon nutmeg and ¼ teaspoon cloves for an autumn-inspired flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the cheesecake (without the cereal topping) for up to 2 months. Thaw overnight in the refrigerator and add fresh cereal before serving.
• Reheating: Not recommended—serve chilled for the best texture and flavor.

FAQs

Can I use a different cereal for the crust?

Yes! Golden Grahams or graham crackers also work well, but Cinnamon Toast Crunch adds the most flavor.

How do I prevent my cheesecake from cracking?

Bake the cheesecake in a water bath, don’t overmix the batter, and let it cool slowly in the oven after baking.

Can I make this cheesecake without sour cream?

Yes, substitute plain Greek yogurt for a similar texture and tangy flavor.

Why is my cheesecake batter lumpy?

Ensure all ingredients, especially the cream cheese, are at room temperature for a smooth batter.

How do I keep the cereal topping crunchy?

Add the cereal topping just before serving to prevent it from becoming soggy in the fridge.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day ahead to allow time for proper chilling and firming up.

Do I need to use a springform pan?

A springform pan is recommended for easy removal, but a deep pie dish can work in a pinch—just serve directly from the dish.

Can I add more cinnamon to the filling?

Absolutely! Adjust the cinnamon to your taste for a spicier kick.

Why is my cheesecake runny in the middle?

It may need more time to bake, or the filling wasn’t set properly before chilling. The center should jiggle slightly but not be liquid when removed from the oven.

How long does this cheesecake need to chill?

At least 4 hours, but overnight chilling ensures the best texture and flavor.

Conclusion

This Cinnamon Toast Crunch Cheesecake is a fun and indulgent dessert with the perfect balance of creamy, crunchy, and cinnamon-sweet goodness. Easy to make and perfect for any special occasion, it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds (and the recipe!). Whether you’re a cheesecake lover or a cereal fan, this dessert offers the best of both worlds!

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