Cinnamon Toast Crunch Cheesecake Recipe
If you love Cinnamon Toast Crunch and cheesecake, this Cinnamon Toast Crunch Cheesecake combines both into one over-the-top dessert. It starts with a buttery cereal crust, followed by a thick cinnamon-vanilla cheesecake filling and a creamy topping finished with crunchy cereal.
The best part is the contrast: creamy cheesecake + crunchy cinnamon cereal + buttery cinnamon-sugar crust.
Ingredients
Cinnamon Toast Crunch Crust
4 cups Cinnamon Toast Crunch cereal
5 tablespoons unsalted butter, melted
2 tablespoons brown sugar
½ teaspoon ground cinnamon
Pinch of salt
Cheesecake Filling
24 oz cream cheese, softened
¾ cup granulated sugar
¼ cup packed brown sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
2 tablespoons all-purpose flour
½ cup finely crushed Cinnamon Toast Crunch cereal
Cinnamon Whipped Cream
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Topping
1–1½ cups Cinnamon Toast Crunch
Cinnamon sugar
Optional caramel sauce
How to Make Cinnamon Toast Crunch Cheesecake
1. Make the Cereal Crust
Preheat the oven to 350°F.
Pulse the Cinnamon Toast Crunch in a food processor until you have fine crumbs.
Combine the cereal crumbs with melted butter, brown sugar, cinnamon and salt.
Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake for 8–10 minutes, then allow the crust to cool. Reduce the oven temperature to 325°F.
2. Make the Cheesecake Filling
Beat the softened cream cheese until completely smooth.
Add the granulated sugar and brown sugar and mix until creamy. Mix in the sour cream, vanilla, cinnamon and flour.
Add the eggs one at a time, mixing on low just until incorporated.
Finally, gently fold in the finely crushed Cinnamon Toast Crunch.
3. Bake
Pour the cheesecake filling over the cooled cereal crust and smooth the top.
Place the springform pan inside a larger roasting pan. Add about an inch of hot water to the roasting pan to create a water bath. Wrapping the outside of the springform pan tightly with foil can help prevent water from reaching the crust.
Bake at 325°F for 60–75 minutes.
The edges should look set while the center still has a slight jiggle.
Turn off the oven, crack the door and leave the cheesecake inside for 1 hour.
4. Chill
Remove the cheesecake and allow it to cool completely.
Refrigerate for at least 6 hours, preferably overnight. This is what gives you that thick, clean cheesecake slice.
Make the Cinnamon Whipped Cream
Beat the heavy cream, powdered sugar, vanilla and cinnamon until stiff peaks form.
Pipe or spoon the whipped cream around the chilled cheesecake.
Decorate
Right before serving, pile Cinnamon Toast Crunch over the top and sprinkle with cinnamon sugar.
For an extra indulgent version, drizzle a little caramel sauce over the cheesecake.
Add the whole cereal pieces shortly before serving so they stay crunchy instead of absorbing moisture in the refrigerator.
How to Get the Best Cinnamon Toast Crunch Flavor
Don't rely only on cereal pieces on top. The crushed cereal in the crust and filling distributes that cinnamon-toast flavor throughout the entire cheesecake.
For an even stronger cereal flavor, steep about 1 cup Cinnamon Toast Crunch in the heavy cream for 20–30 minutes, strain it, chill the cream thoroughly and then use it to make your whipped topping.
Storage
Store Cinnamon Toast Crunch cheesecake covered in the refrigerator for up to 5 days.
If you're making it ahead, wait to add the cereal topping until serving.
Final Thoughts
This Cinnamon Toast Crunch Cheesecake turns one of the most recognizable breakfast cereals into a rich fall-worthy dessert. The creamy cinnamon cheesecake, buttery cereal crust and crunchy topping give you Cinnamon Toast Crunch flavor in every layer.
For the best presentation, serve each slice with extra cereal scattered around the plate and a light caramel or cinnamon-sugar drizzle.