Cinnamon Toast Crunch Cheesecake combines the creamy richness of classic cheesecake with the irresistible flavor of everyone’s favorite cinnamon cereal.
With a crunchy cereal crust, smooth cinnamon cheesecake filling, and whipped topping, this dessert is perfect for any occasion.
Kitchen Equipment Needed
- 9-inch springform pan
- Food processor or rolling pin (for crust)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Saucepan or microwave-safe bowl
- Offset spatula
Ingredients
For the Crust:
2 cups Cinnamon Toast Crunch cereal, crushed
5 tbsp unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup brown sugar
1 cup sour cream
2 tsp ground cinnamon
1 tsp vanilla extract
3 large eggs
For the Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 cup crushed Cinnamon Toast Crunch cereal (for garnish)
Directions
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a mixing bowl, combine crushed cereal and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add sour cream, cinnamon, and vanilla extract, mixing until combined.
- Add the Eggs: Beat in the eggs one at a time, mixing just until combined after each addition.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Chill the Cheesecake: Remove from the oven and refrigerate for at least 6 hours or overnight until fully set.
- Prepare the Topping: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish and Serve: Sprinkle crushed Cinnamon Toast Crunch cereal over the top. Slice and serve.
Prep Time
30 minutes
Cook Time
1 hour
Chill Time
6 hours
Total Time
7 hours 30 minutes
Nutrition (Per Slice)
Calories: 450
Protein: 6g
Carbohydrates: 35g
Fat: 30g
Sugar: 25g
Expert Tips
Crush the Cereal Finely: Use a food processor for a fine crust texture that holds together well.
Room Temperature Ingredients: Ensure all filling ingredients are at room temperature for a smooth cheesecake batter.
Cool Gradually: Avoid cracks by cooling the cheesecake slowly in the oven after baking.
FAQs
Can I use a different cereal for the crust?
Yes, graham crackers, golden grahams, or another cereal can be substituted.
How do I keep the crust from sticking to the pan?
Line the bottom of the springform pan with parchment paper for easy removal.
Can I make this ahead?
Absolutely! This cheesecake can be made 1-2 days in advance and stored in the refrigerator.
Storing & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.
Substitutions & Variations
Gluten-Free: Use gluten-free cereal for the crust.
Extra Cinnamon: Add a pinch of cinnamon to the whipped cream for even more flavor.
Caramel Drizzle: Drizzle caramel sauce over the whipped topping for a decadent finish.
Cinnamon Toast Crunch Cheesecake – A Sweet and Crunchy Delight
Equipment
- - 9-inch springform pan
- - Food processor or rolling pin (for crust)
- Mixing bowls
- - Hand mixer or stand mixer
- Measuring cups and spoons
- - Saucepan or microwave-safe bowl
- - Offset spatula
Ingredients
- **For the Crust:**
- 2 cups Cinnamon Toast Crunch cereal crushed
- 5 tbsp unsalted butter melted
- **For the Cheesecake Filling:**
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup sour cream
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 large eggs
- **For the Topping:**
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup crushed Cinnamon Toast Crunch cereal for garnish
Instructions
- **Prepare the Crust:** Preheat your oven to 325°F (165°C). In a mixing bowl, combine crushed cereal and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- **Make the Cheesecake Filling:** In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add sour cream, cinnamon, and vanilla extract, mixing until combined.
- **Add the Eggs:** Beat in the eggs one at a time, mixing just until combined after each addition.
- **Bake the Cheesecake:** Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- **Chill the Cheesecake:** Remove from the oven and refrigerate for at least 6 hours or overnight until fully set.
- **Prepare the Topping:** Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- **Garnish and Serve:** Sprinkle crushed Cinnamon Toast Crunch cereal over the top. Slice and serve.
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