Cinnamon Toast Crunch Cheesecake – A Sweet and Crunchy Delight

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

1. 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.
2. 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.
3. Add the Eggs: Beat in the eggs one at a time, mixing just until combined after each addition.
4. 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.
5. Chill the Cheesecake: Remove from the oven and refrigerate for at least 6 hours or overnight until fully set.
6. 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.
7. 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

Cinnamon Toast Crunch Cheesecake combines the creamy richness of classic cheesecake with the irresistible flavor of everyone’s favorite cinnamon cereal.

Print Recipe Pin Recipe

Ingredients Equipment Method

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

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

Method

 

1. **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.
2. **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.
3. **Add the Eggs:** Beat in the eggs one at a time, mixing just until combined after each addition.
4. **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.
5. **Chill the Cheesecake:** Remove from the oven and refrigerate for at least 6 hours or overnight until fully set.
6. **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.
7. **Garnish and Serve:** Sprinkle crushed Cinnamon Toast Crunch cereal over the top. Slice and serve.