Description

Cinnamon Toast Crunch Cheesecake is a mouthwatering twist on two beloved treats: creamy cheesecake and the nostalgic Cinnamon Toast Crunch cereal. This decadent dessert features a cinnamon-sugar infused crust made from the cereal, topped with a rich, velvety cheesecake filling and garnished with more Cinnamon Toast Crunch for that signature crunch. The cheesecake is smooth, tangy, and perfectly balanced with the sweet and spicy flavor of cinnamon, making it a perfect choice for any occasion — from family gatherings to holidays or a special dessert craving.

Ingredients

Scale

For the Crust:

1 ½ cups Cinnamon Toast Crunch cereal
¼ cup granulated sugar
6 tbsp unsalted butter, melted
½ tsp ground cinnamon (optional, for extra cinnamon flavor)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup sour cream
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup heavy cream
1 ½ cups Cinnamon Toast Crunch cereal (crushed)

For the Topping:

½ cup Cinnamon Toast Crunch cereal (whole or crushed)
Caramel drizzle (optional)
Whipped cream (optional)

Instructions

Step 1: Prepare the Crust

Crush the Cereal: Use a food processor to crush the Cinnamon Toast Crunch cereal until fine crumbs form. If you don’t have a food processor, place the cereal in a zip-top bag and crush it with a rolling pin until it’s finely ground.
Mix the Ingredients: In a medium-sized bowl, combine the crushed cereal, sugar, melted butter, and ground cinnamon (if using). Stir until the mixture is well combined and crumbly.
Press the Crust: Transfer the crust mixture into a 9-inch springform pan. Press the crumbs evenly and firmly into the bottom of the pan using the back of a spoon. Chill the crust in the refrigerator while you make the cheesecake filling. This helps the crust firm up before baking.

Step 2: Make the Cheesecake Filling

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add Sour Cream, Sugar, and Vanilla: Add the sour cream, granulated sugar, and vanilla extract to the cream cheese. Beat until the mixture is smooth and fully combined.
Add the Eggs: Add the eggs one at a time, mixing well after each addition. Be sure not to overmix to prevent air bubbles in the batter.
Add Heavy Cream: Pour in the heavy cream and mix until smooth.
Add the Crushed Cereal: Gently fold in the crushed Cinnamon Toast Crunch cereal, making sure it’s evenly distributed throughout the batter.

Step 3: Bake the Cheesecake

Preheat the Oven: Preheat your oven to 325°F (163°C). Make sure the oven is fully heated before placing the cheesecake in.
Pour the Filling into the Crust: Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top.
Bake: Place the cheesecake in the oven and bake for 55-65 minutes. The cheesecake should be mostly set but with a slight jiggle in the center when you gently shake the pan.
Cool: After baking, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling prevents cracking.
Chill: After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set.

Step 4: Add Toppings and Serve

Add Cinnamon Toast Crunch on Top: Just before serving, sprinkle some whole or crushed Cinnamon Toast Crunch cereal over the top of the cheesecake to add extra crunch.
Optional Caramel Drizzle: For an indulgent touch, drizzle some caramel sauce over the top of the cheesecake.
Optional Whipped Cream: Top with a dollop of whipped cream for extra creaminess.
Slice and Serve: Use a sharp knife to slice the cheesecake into wedges. Be sure to clean the knife between cuts for smooth, neat slices.

Notes

Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps achieve a smooth and lump-free cheesecake filling.
Prevent Cracks: To minimize cracks, avoid overmixing the batter. Overmixing can incorporate too much air, which can cause the cheesecake to crack as it cools. Also, avoid opening the oven door too often during the baking process.
Water Bath Option: If you’re concerned about cracks, you can bake the cheesecake in a water bath. To do this, wrap the springform pan tightly in aluminum foil, place it in a larger pan, and add hot water to the outer pan until it comes halfway up the sides of the springform pan. This helps maintain a gentle, even heat during baking.
Chilling Time: Don’t skip the chilling step! Letting the cheesecake set in the fridge is crucial for it to firm up properly and achieve the right texture.
Make Ahead: This cheesecake can be made up to two days in advance. The flavors will meld together and it may even taste better after sitting overnight!
Serving Suggestions: You can serve the cheesecake as-is, or with other toppings like fresh berries, chocolate drizzle, or a sprinkle of cinnamon sugar for an extra kick of flavor.
Gluten-Free Option: To make the crust gluten-free, swap out the Cinnamon Toast Crunch cereal for gluten-free cereal (many brands offer a cinnamon-flavored option), and use gluten-free butter.
Vegan Modification: For a vegan version, swap the cream cheese for vegan cream cheese, the eggs for a plant-based egg replacer, and the heavy cream for coconut cream or another non-dairy substitute.

Prep Time: 20 minutes
Cook Time: 1 hour 05 minutes
Category: Dessert
Method: Pan-frying
Cuisine: American

Nutrition

Calories: 450 kcal
Sugar: 35 g
Sodium: 230 mg
Fat: 30g
Saturated Fat: 17g
Carbohydrates: 45 g
Fiber: 2g
Protein: 6 g
Cholesterol: 95 mg