If you love the playful nostalgia of a childhood breakfast treat and the creamy luxury of a classic dessert, then this Cinnamon Toast Crunch Cheesecake is about to become your new obsession. Imagine a buttery cereal crust, rich cheesecake filling with just the right hint of cinnamon, and a glorious crown of whipped cream plus extra crunchy topping. It’s more than just a dessert—it’s an experience that brings joy to every bite, equally perfect for family celebrations or spontaneous cravings. Trust me, this is the sweet treat you never knew you needed, but will absolutely make again and again!
Ingredients You’ll Need
This Cinnamon Toast Crunch Cheesecake comes together with simple, everyday ingredients, but each one plays a starring role in making this dessert unforgettable. Layer by layer, every component adds to the irresistible texture, lovely cinnamon notes, and absolute creaminess.
- Cinnamon Toast Crunch cereal: The hero of this cheesecake, both in the crust and as a crunchy garnish that brings a burst of cinnamon-sugar flavor.
- Unsalted butter: Melted butter binds the cereal together for a crust that’s rich and holds up beautifully.
- Cream cheese: The foundation of any cheesecake—use it softened for the smoothest filling and classic tang.
- Granulated sugar: Sweetens the cake without overpowering the cinnamon cereal’s magic.
- Large eggs: These help set the cake, giving that decadent, creamy texture that melts in your mouth.
- Vanilla extract: Just a teaspoon adds depth and warmth, balancing both the cinnamon and cream cheese flavors.
- Sour cream: Adds a pretty, subtle tang and keeps the filling extra rich; Greek yogurt is a great swap if needed.
- Heavy cream: This adds silkiness and a plush texture, elevating the cheesecake to true dessert royalty.
- Ground cinnamon: For that unmistakable warmth and to drive home the cinnamon spirit throughout every bite.
- Whipped cream (optional): For a cloud-like finish, whipped cream gives an extra touch of elegance and fun, especially topped with more crushed cereal.
How to Make Cinnamon Toast Crunch Cheesecake
Step 1: Prep the Pan & Crust
First things first—preheat your oven to 325°F (163°C) and get your 9-inch springform pan ready with a generous greasing. Wrap the outside with foil to prevent any water leaks from the water bath later. In a medium bowl, mix the finely crushed Cinnamon Toast Crunch cereal with melted butter until the cereal is evenly coated; this will give your crust that perfect balance of sweet and crisp. Press the mixture firmly into the bottom of the prepared pan to create an even, compact layer. Pop it in the oven for a quick 10-minute bake to set the crust, and then let it cool slightly while you prep the filling.
Step 2: Make the Luscious Filling
Now, onto the creamy heart of this cheesecake! In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is velvety smooth—no lumps allowed for this indulgence. Add eggs one at a time, taking a moment to scrape the bowl and mix thoroughly after each addition; this ensures an ultra-silky texture. Next, invite in the vanilla extract, sour cream, heavy cream, and that glorious ground cinnamon. Beat the mixture until everything is united and irresistibly creamy. This is where the magic truly happens: the filling becomes pillowy and aromatic, ready for its cereal cradle.
Step 3: Assemble and Water Bath Bake
Pour the cheesecake filling over your cooled crust and use a spatula to smooth the top. Place the springform pan gently into a larger roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath gives you a luxuriously creamy center with no dry edges—a real pro trick! Slide the whole setup into the oven and bake for 55 to 65 minutes, or until the center looks just set and gently jiggles when you nudge the pan.
Step 4: Cool Gradually
This is the secret to a cheesecake without cracks! Once it’s baked, turn off the oven but don’t rush it out—crack open the oven door and let the cheesecake cool inside for about an hour. This gentle cooling helps the cake set up beautifully and keeps the top nice and smooth. After an hour, remove from the oven and allow it to cool to room temperature before transferring it to the fridge for its final chill.
Step 5: Chill and Garnish
Your patience here is rewarded—refrigerate the cheesecake for at least 4 hours (overnight is best) so the flavors meld and the texture sets to perfection. Before serving, swirl on a generous cloud of whipped cream and shower with extra crushed Cinnamon Toast Crunch cereal. This last touch delivers that fun, crunchy contrast that makes the cinnamon toast crunch cheesecake totally unforgettable.
How to Serve Cinnamon Toast Crunch Cheesecake
Garnishes
A proper slice of Cinnamon Toast Crunch Cheesecake deserves some over-the-top garnishing! Crown each slice with piped or dolloped whipped cream, and just before serving, scatter a handful of crushed cereal over the top for maximum crunch. If you’re feeling fancy, add a light dusting of cinnamon or a caramel drizzle for an upscale finish.
Side Dishes
This cheesecake is quite rich, so simple sides are best. Serve it alongside a bowl of fresh berries (strawberries, raspberries, or blueberries work wonders) for brightness, or pair it with a cup of bold coffee or hot cocoa—the contrast balances out the sweetness and adds a comforting touch.
Creative Ways to Present
Wow your guests by serving Cinnamon Toast Crunch Cheesecake in individual mason jars for a picnic, or cut mini squares for a bite-sized party treat. For celebrations, top with sparklers or birthday candles, or build a dessert platter with chocolate-dipped cereal pieces and fruit. Kids love it as a fun birthday cake, but it’s sophisticated enough for grown-up gatherings too!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, simply cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay dreamy and delicious for up to 5 days—just keep extra cereal topping separate until serving to retain its crunch.
Freezing
Cinnamon Toast Crunch Cheesecake freezes beautifully! Once fully chilled and set, wrap the whole cake or individual slices well in plastic wrap and foil. Store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add fresh whipped cream and cereal just before serving for that delightful crunch.
Reheating
This cheesecake is meant to be served cold, straight from the fridge, so there’s no need to reheat. If you prefer a softer texture, let it sit at room temperature for 15 to 20 minutes before serving—but don’t microwave, as that can affect both the creaminess and the crispness of the cereal topping.
FAQs
Can I make Cinnamon Toast Crunch Cheesecake without a water bath?
Technically yes, but the water bath prevents cracks and ensures an extra-smooth, tender texture. Without it, the edges might bake faster than the center, so keep a close eye if you skip this step.
Can I use low-fat cream cheese or Greek yogurt instead of full fat?
You can, especially for the sour cream, but keep in mind the filling may be slightly less rich and creamy. Full-fat cream cheese delivers that classic decadence.
Why does my cereal topping get soggy?
It’s best to add the extra Cinnamon Toast Crunch garnishes right before serving. If left on too long, the cereal absorbs moisture from the whipped cream and cheesecake, losing its crunch.
How do I know when my cheesecake is fully baked?
The edges should look set while the center is still a little jiggly. Don’t worry if it looks slightly underdone—that’s exactly what makes it creamy! The cheesecake will firm up more as it chills.
Can I make this recipe gluten-free?
Absolutely! If you can find a gluten-free cinnamon cereal, simply swap it for the regular Cinnamon Toast Crunch and follow the recipe as written. Always double-check labels to ensure all other ingredients are gluten-free.
Final Thoughts
There’s something irresistibly fun about blending a breakfast favorite with the sophistication of dessert, and Cinnamon Toast Crunch Cheesecake does exactly that. Every bite is creamy, nostalgic, and crackling with cinnamon goodness. Give it a whirl for your next gathering or personal treat—you may just find yourself happily returning to this recipe again and again!
Print
Cinnamon Toast Crunch Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful fusion of Cinnamon Toast Crunch cereal and creamy cheesecake with this scrumptious recipe. A perfect blend of crunchy sweetness and smooth richness, this dessert will have your taste buds dancing with joy.
Ingredients
Cinnamon Toast Crunch Crust:
- 2 cups Cinnamon Toast Crunch cereal, finely crushed (plus extra for garnish)
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- Whipped cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Prepare the crust: Combine crushed Cinnamon Toast Crunch cereal and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, heavy cream, and cinnamon.
- Assemble and bake: Pour filling over crust, place in a water bath, and bake for 55-65 minutes. Cool in oven, then chill for at least 4 hours.
- Serve: Top with whipped cream and extra cereal before serving.
Notes
- For extra crunch, top with cereal just before serving.
- You can use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
