Did you know that a simple breakfast cereal can transform into a show-stopping dessert? That’s exactly what I discovered while experimenting in my kitchen, which led me to create this unforgettable Cinnamon Toast Crunch Cheesecake. The moment I took a bite, it whisked me back to carefree mornings spent savoring those crunchy cinnamon squares.

This cheesecake is a captivating blend of nostalgic flavors and silky textures. The base is a delightful crust made from crushed Cinnamon Toast Crunch cereal, providing that perfect crunch and a hint of sweetness. With a creamy, cinnamon-infused filling, this dessert isn’t just indulgent; it’s a pure joy to share.

What I love most about this recipe is its versatility. Not only is it a crowd-pleaser, perfect for any gathering, but it also freezes beautifully, making it an excellent make-ahead option. So, are you ready to elevate your dessert game and treat your taste buds? Let’s dive into the deliciousness of this Cinnamon Toast Crunch Cheesecake together!

Why is Cinnamon Toast Crunch Cheesecake so special?

Uniquely Delicious: The fusion of a beloved breakfast cereal with classic cheesecake makes this dessert a standout.

Easy to Make: With simple steps, even budding bakers will feel like pros in the kitchen.

Perfectly Balanced Flavors: The sweet cinnamon notes and creamy filling create an irresistible taste sensation.

Crowd-Pleasing Delight: Ideal for parties, it's sure to be the star of any dessert table.

Make Ahead Perfection: Prep it in advance for stress-free entertaining, just like my favorite sugar cookie cheesecake that always impresses!

Versatile Beauty: From casual family dinners to special celebrations, this cheesecake shines on every occasion.

Cinnamon Toast Crunch Cheesecake Ingredients

Get ready to indulge in the delightful components that make this cheesecake a must-try!

For the Crust
• Cinnamon Toast Crunch Cereal – The base for the crust, provides that beloved cinnamon flavor and satisfying crunch.
• Granulated Sugar – Adds sweetness and helps achieve a beautifully browned crust.
• Cinnamon – Enhances the cinnamon flavor profile, making every bite more enjoyable.
• Kosher Salt – Balances the sweetness and boosts the other flavors to perfection.
• Unsalted Butter, Melted – Binds all the crust ingredients together while adding richness.

For the Filling
• Cream Cheese, Full Fat, Softened – The main creamy base of the cheesecake that gives it its signature texture.
• Granulated Sugar – Sweetens the filling and contributes to the overall structure.
• Large Eggs, Room Temperature – Adds richness and helps achieve that custard-like consistency.
• Vanilla Extract – A splash of flavor that elevates the entire dish.
• Cinnamon – Deepens the cinnamon flavor throughout the filling.
• Kosher Salt – Again, balances sweetness and enhances flavors, ensuring a well-rounded taste.
• Heavy Whipping Cream – Adds creaminess and smoothness to the filling, creating an irresistible texture.

For the Topping
• Cinnamon Toast Crunch Cereal – Adds a crunchy texture and cinnamon flavor on top for that extra zing.
• Nonfat Dry Milk Powder – Keeps the topping crunchy when baked, ensuring it stays delightful.
• Granulated Sugar – Sweetens the topping and aids in achieving that golden finish.
• Kosher Salt – Balances sweetness and enhances flavors for a better topping experience.
• Unsalted Butter – Binds the topping ingredients and enhances the crispy crunch.

Each ingredient plays a vital role in crafting this memorable Cinnamon Toast Crunch Cheesecake, ensuring that your dessert will be a show-stopper!

Step-by-Step Instructions for Cinnamon Toast Crunch Cheesecake

Step 1
Start by preheating your oven to 350°F (175°C). In a large bowl, crush about 3 cups of Cinnamon Toast Crunch cereal until fine. Combine the crushed cereal with granulated sugar, cinnamon, kosher salt, and melted unsalted butter, mixing until well combined. Reserve about 1 cup of this mixture for the topping. Press the remaining mixture firmly into the bottom of a springform pan. Bake the crust in the preheated oven for about 10 minutes, then reduce the temperature to 325°F (162°C).

Step 2
Prepare a water bath for the cheesecake. Boil water in a kettle or pot, then set it aside. In a mixing bowl, combine softened cream cheese and granulated sugar. Beat them together using an electric mixer on medium speed until smooth and creamy. Next, add in the eggs (one at a time), followed by vanilla extract, cinnamon, kosher salt, and heavy whipping cream. Mix until smooth and evenly combined, achieving a luscious filling.

Step 3
Once the crust is done, pour half of the creamy filling into the springform pan over the baked crust. Sprinkle the reserved 1 cup of crust mixture evenly over the filling to add a delightful crunch. Carefully pour the remaining filling on top, smoothing it out gently. Place the springform pan into a larger roasting pan and fill the outer pan with boiling water until it reaches halfway up the sides of the springform pan. This will help the cheesecake bake evenly and prevent cracking.

Step 4
Bake the entire setup at 325°F (162°C) for 80 to 90 minutes. You'll know it’s done when the edges are set, and the center jiggles slightly, registering an internal temperature of 150-155°F (65-68°C). Keep an eye on it; a slight jiggle in the center is perfect for a creamy cheesecake texture.

Step 5
Once baked, turn off the oven and let the cheesecake cool inside for about 1 hour with the door slightly ajar. This gradual cooling helps minimize cracks. After an hour, carefully remove the cheesecake from the oven, take off the outer roasting pan, and let it cool on a wire rack. Chill the cheesecake in the refrigerator for at least 6 hours, or overnight for optimal flavor and texture.

Step 6
To prepare the crunchy topping, preheat your oven to 275°F (135°C). Lightly crush about 1 ½ cups of Cinnamon Toast Crunch cereal and combine it in a bowl with nonfat dry milk powder, granulated sugar, and kosher salt. Mix well, then stir in melted unsalted butter until evenly coated. Spread this mixture onto a baking sheet lined with parchment paper.

Step 7
Bake the topping in the preheated oven for about 25 minutes, stirring halfway through to ensure even browning. Once done, it should be golden and crunchy. Allow it to cool completely before topping your chilled cheesecake. Just before serving, sprinkle the crunchy topping generously over the cheesecake for an irresistible finish! Enjoy your delicious Cinnamon Toast Crunch Cheesecake!

Storage Tips for Cinnamon Toast Crunch Cheesecake

Room Temperature: Allow the cheesecake to cool completely before leaving it at room temperature for up to 2 hours. After that, refrigerate for freshness.

Fridge: Store leftover cheesecake in an airtight container or cover tightly with plastic wrap. It will stay good in the fridge for up to 5 days.

Freezer: For longer storage, wrap slices of Cinnamon Toast Crunch Cheesecake in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months.

Reheating: When ready to enjoy, thaw cheesecake in the fridge overnight. For a warm slice, use a microwave to gently heat for about 15 seconds.

Expert Tips for Cinnamon Toast Crunch Cheesecake

Water Bath Secret: Using a water bath not only ensures even baking but also prevents unsightly cracks on your creamy cheesecake surface.
Know the Jiggle: To check for doneness, gently wiggle the cheesecake. The center should jiggle slightly, indicating a perfectly creamy texture without being undercooked.
Cool It Right: Allow the cheesecake to cool gradually in the oven with the door slightly ajar to help minimize cracks. This is crucial for a smooth surface.
Topping Timing: Avoid adding the crunchy topping until just before serving to prevent it from getting soggy. Fresh crunch makes all the difference!
Egg Temperature Matters: Always use room temperature eggs when baking. They help achieve a smoother, more homogenous filling in your Cinnamon Toast Crunch Cheesecake.

Make Ahead Options

These Cinnamon Toast Crunch Cheesecake components are perfect for meal prep enthusiasts! You can prepare the crust and filling up to 24 hours in advance, allowing for a stress-free baking experience. Simply make the crust, press it into the springform pan, and refrigerate. For the filling, mix the cream cheese, sugar, and other ingredients, then store it in an airtight container in the fridge. On baking day, pour the filling over the crust, bake, and cool as directed. Remember, to maintain quality, avoid topping the cheesecake until just before serving to keep it crunchy. This makes serving a delightful dessert a breeze, saving precious time for busy weeknights!

What to Serve with Cinnamon Toast Crunch Cheesecake?

Imagine the sweet, cinnamon-scented experience of this cheesecake paired with delightful companions that enhance every bite.

Fresh Berries: Juicy strawberries or raspberries add a burst of acidity that balances the sweetness of the cheesecake. The tartness elevates each forkful, making it a refreshing choice.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts into the warm cheesecake, enhancing its rich flavor with cold creaminess. It’s a classic pairing that never goes out of style.
Caramel Sauce: Drizzling warm caramel over your cheesecake introduces a luxurious sweetness and a touch of indulgence that beautifully complements cinnamon's warmth.
Coffee or Espresso: A bold cup of coffee provides a delightful contrast, cutting through the richness of the cheesecake while enhancing its flavors. Sip and savor the harmony!
Whipped Cream: Lightly sweetened whipped cream adds an airy texture and extra creaminess, making each bite blissfully smooth. It’s the perfect finishing touch for an already decadent dessert.
Chocolate Ganache: A rich chocolate ganache brings a luxurious layer of flavor, creating a divine chocolate-cinnamon connection that will dazzle your taste buds. Who can resist chocolate?

Let your Cinnamon Toast Crunch Cheesecake shine even brighter with these delightful pairings, ensuring a memorable dessert experience!

Cinnamon Toast Crunch Cheesecake Variations

Feel free to let your creativity shine by customizing this delightful cheesecake to match your taste preferences!

Gluten-Free: Substitute cereal with gluten-free cinnamon cereal for a delicious gluten-free option.
Nutty Twist: Add crushed pecans or walnuts to the crust for a nutty crunch that complements the cinnamon beautifully.
Chocolate Lovers: Swirl in some melted chocolate or add chocolate chips to the filling for a decadent twist.
Fruit Infusion: Top the cheesecake with fresh berries or a berry compote for a fruity contrast to the creamy filling.
Spicy Kick: Mix in a pinch of cayenne pepper or ginger for a surprising heat that elevates the flavor profile.
Dairy-Free: Use plant-based cream cheese and coconut cream to create a dairy-free version that’s still rich and creamy.
Mini Cheesecakes: Make mini cheesecakes in a muffin tin for adorable individual servings, perfect for parties or gatherings.
Caramel Drizzle: Drizzle your favorite caramel sauce over the topping just before serving for an extra layer of sweetness.

With these fun variations, you'll have a unique cheesecake experience every time!

Cinnamon Toast Crunch Cheesecake Recipe FAQs

How do I choose the right Cinnamon Toast Crunch cereal for the crust?
Absolutely! Make sure to select a fresh box of Cinnamon Toast Crunch cereal without any dark spots or significant crushing in the packaging. Freshness ensures that the cereal retains its crunchiness, which is vital for your cheesecake crust.

How should I store leftover Cinnamon Toast Crunch Cheesecake?
After cooling completely, refrigerate the cheesecake in an airtight container or cover it tightly with plastic wrap. This keeps it fresh for up to 5 days. If you plan to keep it longer, consider freezing it, which can extend its shelf life significantly!

Can I freeze Cinnamon Toast Crunch Cheesecake?
Very much so! To freeze your cheesecake, wrap slices tightly in plastic wrap, then place them in a freezer-safe container or a resealable bag. It can be kept frozen for up to 2 months. To enjoy, simply thaw it in the fridge overnight. If you’d like a warm slice, microwave it gently for about 15 seconds.

What should I do if my cheesecake cracks while baking?
If your cheesecake cracks, don’t worry—it happens! Next time, try using a water bath to help regulate the temperature and cook it more evenly. Also, avoid overmixing your filling, which can incorporate too much air and lead to cracking as it bakes. Lastly, cool it slowly in the oven as the recipe suggests!

Is this recipe suitable for people with nut allergies?
Yes! This Cinnamon Toast Crunch Cheesecake recipe is free from nuts, so it should be a safe treat for those with nut allergies. However, always check the labels on your ingredients to ensure there are no hidden nut derivatives. If you’re looking for alternatives or tweaking for other dietary restrictions, like gluten-free, consider using gluten-free cereal for the crust.

What is the best way to achieve a smooth filling?
For a perfectly smooth filling in your Cinnamon Toast Crunch Cheesecake, make sure your cream cheese is well softened at room temperature before you begin. I often recommend mixing the cream cheese with granulated sugar until light and fluffy before gradually adding eggs. This helps maintain a creamy texture without lumps, ensuring a luscious slice.

Irresistibly Indulgent Cinnamon Toast Crunch Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Aria West
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

3 cups Cinnamon Toast Crunch cereal
¼ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon kosher salt
½ cup unsalted butter, melted
16 ounces cream cheese, full fat, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon kosher salt
1 cup heavy whipping cream
1 ½ cups Cinnamon Toast Crunch cereal (for topping)
¼ cup nonfat dry milk powder
3 tablespoons granulated sugar
¼ teaspoon kosher salt
3 tablespoons unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Crush about 3 cups of Cinnamon Toast Crunch cereal until fine. Combine the crushed cereal with granulated sugar, cinnamon, kosher salt, and melted unsalted butter. Reserve about 1 cup of this mixture for the topping. Press the remaining mixture into the bottom of a springform pan. Bake the crust for about 10 minutes, then reduce the temperature to 325°F (162°C).
Prepare a water bath. Boil water and set aside. In a mixing bowl, combine softened cream cheese and sugar, beating until smooth. Add eggs one at a time, followed by vanilla extract, cinnamon, kosher salt, and heavy whipping cream. Mix until smooth.
Once the crust is done, pour half of the filling into the springform pan. Sprinkle reserved crust mixture over the filling. Pour remaining filling on top. Place in a larger roasting pan and fill with boiling water halfway up the sides of the springform pan.
Bake at 325°F (162°C) for 80 to 90 minutes until edges are set and center jiggles slightly. The internal temperature should be 150-155°F (65-68°C).
Turn off the oven, let the cheesecake cool inside for about 1 hour. Remove from the oven and cool on a wire rack. Chill in the refrigerator for at least 6 hours, or overnight.
To prepare the topping, preheat your oven to 275°F (135°C). Crush about 1 ½ cups of Cinnamon Toast Crunch cereal. Mix with dry milk powder, granulated sugar, and kosher salt. Add melted butter and mix. Spread on a baking sheet.
Bake topping for about 25 minutes, stirring halfway through. Allow to cool completely before topping your chilled cheesecake.

Notes

Using a water bath ensures even baking and prevents cracks.
The center should jiggle slightly to indicate doneness.
Cool gradually in the oven to minimize cracks.
Add topping before serving to keep it crunchy.
Use room temperature eggs for a smoother filling.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 25g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg