Cinnamon Toast Crunch Cheesecake Recipe

If your childhood nostalgia had a dessert form, it would be this: the Cinnamon Toast Crunch Cheesecake. Creamy, tangy cheesecake nestled atop a buttery, cinnamon-sweet cereal crust, crowned with clouds of whipped topping and a final flourish of cereal crunch—this is the cheesecake dreams are made of. Each bite brings together everything you love about breakfast treats and decadent desserts, making it the perfect centerpiece for parties, potlucks, or just a little weekday delight.

this Recipe

Ingredients You’ll Need

Gathering ingredients for this recipe couldn’t be easier, and every element plays a starring role in the Cinnamon Toast Crunch Cheesecake experience. From the cereal-infused crust to the luscious filling and playful topping, these ingredients each add a layer of flavor and fun you’ll savor until the very last crumb.

• Crushed Cinnamon Toast Crunch cereal (2 cups): This cereal is the foundation of your crust, bringing signature cinnamon sweetness and a satisfyingly crunchy texture to every slice.
• Unsalted butter, melted (6 tablespoons): Butter binds the cereal crumbs together, ensuring the crust holds firm while adding rich, buttery depth.
• Cream cheese, softened (3 8-oz packages): The heart of any great cheesecake! Cream cheese makes the filling dense, creamy, and irresistibly tangy.
• Granulated sugar (1 cup): Sugar sweetens the filling and balances tang from the cream cheese and sour cream.
• Large eggs (3): Eggs help create a rich, custardy texture and give the cheesecake structure.
• Vanilla extract (1 teaspoon): Vanilla boosts the overall flavor, adding warmth and balancing the bold cinnamon notes.
• Sour cream (1/2 cup): Sour cream adds extra creaminess and a gentle tang that lightens up the richness of the filling.
• Ground cinnamon (1 teaspoon): Cinnamon pairs beautifully with the cereal and packs each bite with that cozy, nostalgic flavor.
• Whipped topping or whipped cream (1 cup): An optional (but highly recommended) layer that adds an airy finish and an extra touch of indulgence.
• Crushed Cinnamon Toast Crunch (1/2 cup): Save a little cereal for topping to amplify the crunch and fun factor just before serving.
• Cinnamon sugar (for sprinkling): Adds a little sparkle and extra cinnamon goodness as the perfect finishing touch.

How to Make Cinnamon Toast Crunch Cheesecake

Step 1: Prepare the Crust

Start things off by preheating your oven to 325°F. In a medium bowl, mix the crushed Cinnamon Toast Crunch cereal with melted butter until all the crumbs are evenly coated and glistening. Press this mixture firmly and evenly into the bottom of a greased or parchment-lined 9-inch springform pan. Pop it in the oven for 10 minutes, just long enough to help everything set and get a little toasted, then let it cool for a few minutes while you prep the filling.

Step 2: Make the Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is perfectly smooth and creamy, with no lumps in sight. Next, add in the eggs, one at a time, beating just until incorporated after each addition—this helps keep the batter smooth and prevents overmixing. Stir in the vanilla extract, sour cream, and ground cinnamon, just until everything is combined and the blend is irresistibly fragrant.

Step 3: Assemble and Bake

Pour the prepared cheesecake filling over your cooled crust, smoothing the top gently with a spatula. Give the pan a gentle tap to release any air bubbles hiding in the filling. For the most foolproof results, set the springform pan in a larger baking pan and fill the outer pan with a bit of hot water to create a water bath—this safeguards your cheesecake from cracks as it bakes. Bake for 50 to 60 minutes, or until the center is just set with a slight jiggle. When it’s ready, turn off the oven, crack the door open, and let it cool gradually for an hour. It’s the secret to that silky-smooth texture!

Step 4: Chill and Set

Once your cheesecake has cooled in the oven, transfer it to the refrigerator and let it chill for at least 4 hours—or even better, overnight. This wait ensures the filling fully sets and flavors meld, giving you those clean, beautiful cheesecake slices that hold up perfectly.

Step 5: Add the Toppings

Just before serving, crown your Cinnamon Toast Crunch Cheesecake with a generous layer of whipped topping or whipped cream. Sprinkle over extra crushed cereal and finish with a dusting of cinnamon sugar for maximum crunch and a little bit of sparkle. Every finished slice looks drool-worthy and is full of crunchy, creamy goodness!

How to Serve Cinnamon Toast Crunch Cheesecake

Garnishes

Top it off with a mountain of whipped cream, more crushed Cinnamon Toast Crunch, and a sprinkle of cinnamon sugar for extra wow-factor. If you’re going big, a drizzle of caramel or a cream cheese glaze is pure magic. This cheesecake is meant to be over-the-top, so don’t hold back on the finishing touches!

Side Dishes

With its playful, bold flavors, this cheesecake pairs best with lighter fare. Serve it alongside fresh berries or a tangy fruit salad to cut through the richness. For a truly decadent affair, offer a cup of well-brewed coffee or a chilled glass of milk—both make the creamy cinnamon flavor pop even more.

Creative Ways to Present

Don’t just serve slices; have some fun! Try making mini cheesecakes in muffin tins for parties, or create a cheesecake parfait layering cubes of cheesecake, whipped cream, and extra cereal. If you’re celebrating, dress it up with sparklers or colorful sprinkles for a playful twist—Cinnamon Toast Crunch Cheesecake loves to be the life of the dessert table!

Make Ahead and Storage

Storing Leftovers

If you have any slices left (lucky you!), cover the Cinnamon Toast Crunch Cheesecake tightly with plastic wrap or store it in an airtight container. It keeps beautifully in the refrigerator for up to 5 days—just be sure to enjoy before the cereal topping softens.

Freezing

If you want to stash some cheesecake for later, skip the topping and wrap the cooled, unadorned cheesecake (whole or in slices) in multiple layers of plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before adding whipped topping and cereal crunch so you get the full, fresh experience each time.

Reheating

No reheating required with cheesecake, but for the best texture, let chilled slices rest at room temperature for 10–15 minutes before serving. Bringing the Cinnamon Toast Crunch Cheesecake up to temp just a bit makes the flavors sing and the texture ultra-creamy again.

FAQs

Can I use low-fat cream cheese?

Yes, you can swap in low-fat or Neufchâtel cheese if you want a lighter cheesecake. Just remember, the texture will be a bit softer and slightly less rich, but still absolutely delicious!

Do I have to bake the crust?

Baking the crust for a few minutes really helps it set and brings out the buttery, toasty flavors. If you’re in a rush, you can press the mixture in and chill, but it won’t be quite as crisp.

What’s the best way to crush the cereal?

The fastest way is to blitz the Cinnamon Toast Crunch in a food processor, but you can also put the cereal in a zip-top bag and crush it with a rolling pin for bigger crunchy bits. Both work great—it’s just about your preferred crust texture!

Why do I need to cool the cheesecake in the oven?

This gentle cool-down helps prevent cracks by slowly lowering the temperature, giving the filling time to settle and firm up. It’s a simple trick that makes a world of difference for a smooth top!

How do I keep the cheesecake from sticking to the pan?

Line the base of your springform pan with parchment and lightly grease the sides. Running a thin knife around the edge after the cheesecake cools a bit releases any stuck bits for perfect slices every time.

Final Thoughts

If you’re ready to wow your family and friends with something totally unexpected, this Cinnamon Toast Crunch Cheesecake promises to bring both the nostalgia and big dessert energy. Every step is simple and rewarding, and the result is decadence with a playful twist—so don’t wait to give it a try!

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